Chicken Enchiladas~

Adapted from Winners, Indianapolis Junior League Cookbook

Enchilada Sauce:

2 1/2 cups tomato sauce

2 tablespoons oil

1 tablespoon cumin 

3/4 teaspoon chili powder

1/4 teaspoon pepper

Smothering Sauce:

1 1/2 cups enchilada sauce

1 1/4 cups stewed tomatoes

1/4 cup green chiles, chopped, drained

Chicken Filling:

3 cups cooked chicken, shredded

1 medium onion, chopped

1 1/2 cups stewed tomatoes, drained

3/4 cup green chiles,chopped, drained

3/4 cup sliced black olives, optional

1 teaspoon chili powder

1 teaspoon cumin 

1/2 teaspoon pepper


10 flour tortillas  

1 pound cheddar cheese, grated

1 pound Monterey jack cheese, grated

Serve with:

sour cream


To make enchilada sauce, combine tomato sauce, oil, cumin, chili powder and pepper in medium-size saucepan. Simmer for 30 minutes.

Combine 1 1/2 cups enchilada sauce, tomatoes and chilies to make smothering sauce.


Combine chicken, onion, tomatoes, chilies, olives , chili powder, cumin and pepper in large saucepan or Dutch oven. Simmer for 15 minutes.

Assemble by brushing inside of tortillas with 2 tablespoons enchilada sauce. Top each tortilla with 3-4 tablespoons of chicken mixture.

Mix grated cheeses. Place 2-3 tablespoons cheese on each tortilla and roll.

Place rolls, seam down, in 9x13-inch baking dish. Add any remaining enchilada sauce to smothering sauce and pour over enchiladas. Top with remaining cheese. Bake at 350º for 20-25 minutes. 

Serve with sour cream and guacamole as toppings.