SA'S KITCHEN

Chicken Enchiladas

 

2-3 chicken breasts boiled and cut up

1 med. onion

1 Tbs olive oil

1/2 cup salsa

1 can chopped green chillis

1 brick cream cheese

1 small can chopped black olives

1 tsp chilli pwdr

1 tsp cumin

2 reg or 1 lrg can enchilada sauce

1 - 2 cups sharp cheddar cheese

15 -20 corn tortillas

 

heat oven to 350.  Cook and chop chicken.  Heat corn tortillas in oven wrapped in aluminum foil. You may want to heat up several packets of them. Saute onion in olive oil.   Add salsa, green chillis, cream cheese, black olives, chilli pwdr, and cumin to the sauted onion.  Stir on low heat until cream cheese is melted. Stir chicken into cream cheese mixture. . Coat bottom of baking dish with enchilada sauce reserving some to pour over top of enchiladas. Spoon mixture onto warmed tortillas and and roll up.  Place seam side down in baking dish.  Top with remaining enchilada sauce and cheddar cheese.  Bake for 30 minutes.