Enchiladas Con Pollo

By debbreck

Ingredients

• 2 cups shredded Monterey Jack cheese (8 ounces)
• 2 cups shredded ,cooked chicken (10 ounces)
• 1/3 cup chopped tomatoes
• 1/3 cup chopped black olives
• 1/4 cup chopped green chili peppers
• 1/4 cup chopped onion
• 2 16-ounce jar taco sauce or salsa (3 1/2 cups)
• 10 6- to 7- inch flour or corn tortillas
• Chopped black olives (optional)
• Chopped tomatoes (optional)

Details

Servings 5

Preparation

Step 1

1. Preheat the oven to 350°. Grease a 3-quart rectangular baking dish.

2. In a large bowl, stir together 1 cup of the cheese, thte chicken, tomatoes, olives, chili peppers and onion. Add 1 cup of the taco sauce or salsa and mix well.

3. Place the remaining taco sauce or salsa in a shallow dish. Dip the tortillas in the sauce, one at a time.

4. Spoon 1/3 cup of the chicken mixture down the center of each tortilla. Roll up and place, seam side down, in the prepared baking dish. Pour the remaining sauce over the tortillas.

5. Cover with foil and bake in the 350° oven for 30 minutes. Remove the foil. Sprinkle with the remaining cheese and return to the oven about 3 minutes or until the cheese melts. Garnish with chopped black olives and chopped tomatoes, if desired. Serve immediately.