Chicken enchiladas #2

Yield: 4 Servings

Measure Ingredient
6 \N -(up to)
8 \N Flour tortillas
1 pounds Boneless; skinless chicken breasts; cut into bite-sized pieces
1 cup Cottage cheese
½ cup Black olives; pitted and sliced
¼ cup Chopped green onions
1 \N Jar (375-ml) salsa
¼ cup Minced green pepper
\N \N Sour cream
\N \N Grated cheddar cheese

submitted by: KSalter@... (Katherine Salter, London, Ontario, Canada)

In skillet, saute chicken until cooked through. Set aside. In large bowl, combine cottage cheese, olives, green onions and green pepper. Add chicken to this mixture.

Preheat oven to 350 degrees Fahrenheit. Warm tortillas (I use the microwave for this) until soft. Spread ¾ c. salsa in a greased 9X13 inch glass baking dish. Spread ¾ c. salsa on bottom of dish.

Place ¼ c. chicken mixture down centre of a tortilla and roll up. Place rolled tortilla seam side down in baking dish. Repeat until all tortillas and filling are gone. Pour the remaining salsa over the tortillas. Cover baking dish with foil and bake for 30 minutes. Remove dish from oven, remove foil and spread with 1 - 2 cups sour cream. Sprinkle with grated cheddar. Return pan to oven and bake, uncovered, for approximately 10 minutes more or until cheese is melted.




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