Chicken & Olive Enchiladas
"I wanted to try Mark Hendrick's enchilada sauce and just threw this together to go with. It is easy and delicious. You could use canned enchilada sauce, but I just have to tell you his sauce is fantastic!"
photo by PalatablePastime
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
10 enchiladas
- Serves:
- 4-5
ingredients
- 2 -3 cups chopped cooked chicken
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 3 cups red enchilada sauce (I used Texas Red Enchilada Sauce)
- 10 -12 fresh corn tortillas
- 1 -2 cup vegetable oil or 1 -2 cup lard (optional)
- 2 cups shredded cheddar cheese or 2 cups monterey jack cheese
- 2 tablespoons finely chopped white onions or 2 tablespoons sliced scallions (optional)
- 2 tablespoons sliced black olives (optional)
- 1⁄2 cup sour cream (optional)
directions
- Preheat oven to 375°F.
- In a large casserole dish or lasagna pan, evenly spread 1 cup of the enchilada sauce across the bottom.
- Mix chopped cooked chicken with condensed chicken soup in a mixing bowl and set aside.
- Heat oil in a skillet until hot.
- Dip corn tortillas one at a time very briefly for about 1 second on each side, or until they soften.
- You may also just heat the tortillas to soften them (microwaving for a few seconds is one way), without using the oil, but they do tend to split.
- Place the softened tortilla on a plate and place several tbsp of the chicken filling across the center of the tortilla.
- Fold sides of tortilla over to enclose the filling, and place enchilada seam side down in the casserole dish.
- Repeat with remaining tortillas and filling.
- Pour remaining 2 cups red enchilada sauce over the enchiladas, trying to make sure that all the corn tortilla parts get covered.
- Sprinkle cheese evenly over the top.
- Garnish with the chopped onion and sliced olives, if desired.
- Bake for 20-25 minutes in the preheated oven or until heated through and cheese is melted.
- To serve, garnish with sour cream, if desired.
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Reviews
-
I made this last night and made some changes. I didn't use the chicken soup, instead I added a can of chopped green chiles to the chicken along with guacamole and sour cream. I used green enchilada sauce and topped it all with black olives, minced onion and monterey jack. I wish I had used the red sauce as I really felt it was kind of flat, not spicy enough..will try Marks next time. -
We rarely make any enchiladas anymore, if we do, it's your basic cheese. However, we tried yours and everyone loved them. They are ultra rich with the soup. Try the new cream of chicken version with jalapeno flavor, it's great. And that sauce was incredible! -
Wonderful flavour! I also made Mark Hendrick's sauce, (easy and very tasty). For the enchiladas, I had to use what was on hand: I used flour tortillas (no pre-softening in oil), added 1/2 cup green salsa sauce to the chicken mixture; added 1/2 cup shredded cheese to the chicken mixture. They turned out great. -
Oh, Sue....this is so good! I used Las Palmas enchilada sauce and followed the recipe exactly. Curt wants to know when I'll make it again. We both loved it. Thanks!
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
