After many, many e-mails requesting my recipes, here is one
of my personal favorites......
Chicken Enchiladas
1 cup chopped onion 1 pound chicken, cut into bite size
strips 1 teaspoon minced garlic
2 (7ounce) cans diced green chile peppers 4 cups tomato
sauce, divided 2 teaspoons chili powder
2 (8ounce) package corn tortillas
3/2 cup fresh salsa
4/4 cup chopped black olives, drained 2 cups shredded
Cheddar cheese
5/2 cup sour cream
6/3 cup chopped green onion
Preheat oven to 350 degrees F (175 degrees C). Lightly
grease a large casserole dish. In a skillet over medium
heat, saute onions until almost translucent. Stir in fresh
chicken, garlic, and chile peppers, and continue cooking
until the meat is no longer pink. Pour in the tomato sauce
and chili powder. Mix thoroughly and heat through. Remove
from heat. Spoon a little of the chicken meat mixture into a
corn tortilla and add small amounts of salsa, Cheddar cheese
and olives. Fold the tortilla up and place in the prepared
casserole dish. Repeat for the remaining tortillas using up
all of the meat mixture. Reserve 1/2 cup of Cheddar cheese
for topping. Pour the other half of the tomato sauce and
sour cream over all of the tortillas. Top with green onions
and 1/2 cup of reserved Cheddar cheese. Bake 30 minutes in
the preheated oven, or until hot and bubbly.
Makes 6 servings
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