Chicken Enchiladas

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This is another family recipe from my friend.  He always says that he can’t order enchiladas in restaurants because growing up on these spoiled him.  After tasting them, I have to agree!

Chicken Enchiladas

Yield: 16 enchiladas

1 1/2 pounds chicken breasts, chopped or cut into thin strips
Olive oil
Garlic clove, mashed
1/2 onion, finely chopped
1 heaping teaspoon chili powder
1/2 teaspoon oregano
Salt to taste
1 can small pitted olives, drained
1 pound grated Monterey Jack cheese
1 small can chopped green chilis (Ortega jalapeno)
2 (10-oz) cans Old El Paso Enchilada Sauce Medium-Red
Vegetable oil for frying
16 corn tortillas

  1. Combine olive oil, mashed garlic clove, chopped onion, chili powder, oregano, salt, and chicken in a saucepan.
  2. Saute until chicken is well cooked.
  3. Remove chicken mixture from pan.
  4. Fill a small frying pan 3/4″ deep in vegetable oil and heat oil until just before it smokes.  Start with the burner on high and turn it down to medium.
  5. In a separate frying pan, heat enchilada sauce until it simmers, then turn down heat to keep sauce warm.
  6. Using tongs, dip tortillas one at a time into hot oil.  Immerse for a few seconds.  Before they turn stiff, remove them, immerse them in enchilada sauce, and then put on a plate.
  7. Preheat oven to 350ºF.
  8. For each enchilada, place a few strips of chicken on a tortilla and spread 1/2 teaspoon chopped chilis over them.  Add 3 olives and sprinkle cheese on top.
  9. Roll up enchiladas and place in a jelly roll pan.  Don’t line pan with aluminum foil.
  10. With a spatula, spoon enchilada sauce in a thick ribbon over the middle of the enchiladas.
  11. Sprinkle grated cheese along the middle of the enchiladas and top with each one with an olive half.
  12. Warm enchiladas uncovered in oven for 15 minutes to melt the cheese.
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