Jan's Red Chicken Enchiladas
What You Need
2 cups cooked chicken breast, diced
1 medium onion, chopped
6 ounces Cheddar cheese, shredded
1 (19-ounce) can Las Palmas red enchilada sauce, medium
1/4 cup green onions, sliced (optional)
3 tablespoons canned sliced ripe olives (optional)
12 corn tortillas
3 to 4 tablespoons vegetable oil for heating tortillas
Preheat oven to 350 degrees.
Line up chicken, onions, and cheese next to a 13 x 9 x 2-inch baking dish.
Pour a small amount of sauce in the bottom of the dish. Heat oil in a small frying pan. For each enchilada, fry one tortilla, turning once, for several seconds on each side, until softened.
Place about 2 tablespoons of chicken down the middle of the tortilla, followed by a sprinkling of onion and a generous tablespoon of cheese. Roll and place seam side down in the baking dish. Repeat with remaining tortillas.
Pour enchilada sauce over rolled tortillas and top with remaining cheese. Sprinkle with a few green onions and sliced black olives if desired. Bake 20 minutes or until enchiladas are hot and cheese is melted.