KIM RICE CHICKEN ENCHILADAS

These are scrumptious and easy to make!
3 boneless, skinless chicken breasts (about 1 lb)
1 pkg "corn and flour" tortillas (Chi Chi's has this mixed kind)
1/2 large onion, cut into matchsticks
1 red bell pepper, cut into matchsticks
1 TBS olive oil
1 lg can enchilada sauce
1/2 cup salsa
8 large black olives, thinly sliced
2 cups good quality cheddar cheese ( I always buy a block of cheese and shed it myself)

Preheat oven to 325 degrees.

Poach chicken breasts.
Saute onions and pepper in olive oil. Season with salt and pepper. Cook until softened.

Cut chicken breasts in half lengthwise , then in 1/4" slices across. Place in a bowl. Add onions and peppers, salsa and olives. Stir.

Put 1/2 cup of enchilada sauce in the bottom of a large baking dish.

Lay a tortilla on a work surface. Place 1/8 of the chicken mixture across bottom half of the tortilla and sprinkle with 1 TBS cheddar cheese. Roll up tightly. Place seam side down in the baking dish.Place all the enchiladas snugly next to each
other.

Pour enchilada sauce over the whole dish.

Cover with foil and bake for 20 minutes.

Remove foil. Sprinkle with the remaining cheddar cheese and bake an additional 10 minutes.


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