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Chicken Enchiladas


  • 1/2 cup onion (chopped)
  • 2 garlic cloves (minced)
  • 1 1/2 cup canned Italian tomatoes (with liquid; drain, seed and chop tomatoes, reserving liquid)
  • 1/2 cup mushrooms (sliced)
  • 1 tsp. minced jalapeno or serrano pepper
  • Salt
  • 1/8 tsp. pepper
  • 1 pkg. skinless, boned cooked chicken (chopped)
  • 6 corn tortillas
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  • 1 pkg. sharp Cheddar cheese (shredded)
  • 8 pitted black olives (sliced)
  • 1/2 cup plain low-fat yogurt


Spray 10 inch non-stick skillet with cooking spray and set over medium heat; add onion and garlic and cook, stirring constantly, about 1 minute. Add tomatoes and reserved liquid, the mushrooms, pepper and seasonings and cook, stirring occasionally, until sauce thickens, 5 to 8 minutes. Transfer 1/2 of sauce to medium mixing bowl, reserving remaining sauce; add chicken to bowl and mix thoroughly; set aside.

Preheat oven to 375 degrees. Add 1 tortilla and heat, turning once, just until tortilla becomes flexible, about 1 minute. Carefully remove tortilla. Spread 1/2 oz. cheese along center, top with 1/4 of chicken mixture and roll to enclose. Set seam-side down in 8x8x2 inch baking dish; repeat procedure for remaining tortillas. Pour reserved sauce over enchiladas, top with remaining cheese and bake 15 to 20 minutes. Top with olives and yogurt.


By Robin from Washington, IA


Chicken Enchiladas

This sounds really good. I am going to attempt to make them, just 1 question, do you heat the tortillas in the oven or in skillet before assembling? Does it matter? (12/30/2005)

By jmz2005

Chicken Enchiladas

I have a recipe for chicken enchiladas that is very good, but it has more ingredients and makes a lot, and no way to cut in half with out messing up the recipe. This is similar so now I can make chicken enchiladas more often without so much leftovers. To jmz2005 question. In my recipe the tortilla's are not heated before assembling. They are rolled with chicken and chilies inside, and sauce over the top. (07/18/2008)

By Cindy in Texas

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