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Friday, June 25, 2010

Enchiladas (Whitney Heap)

Updated 6/17/13.

5-6 chicken tenderloins or 3 chicken breasts
Olive oil
6-7 flour tortillas
1 can cream of chicken soup
1 can 8 oz tomato sauce
1/2 can “El Pato” salsa de jalapeƱo (freeze the rest for next time)
1 c cheddar cheese
1 c Monterey Jack cheese (or 2 c shredded mix)
Green onion diced to taste
Sliced olives (if desired)

Heat olive oil in a skillet. Add chicken and seasonings. When cooked, dice. Distribute chicken into tortillas. Mix sauce and spread a little on bottom of 13x9" pan. Pour over chicken, leaving extra for topping. Grate cheese and spread in tortillas. Roll tortillas in pan. Pour remaining sauce, cheese, onions, and olives over top. Bake at 350° for 20-30 min.

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