Jun 19 2008
Mexican in a Flash - One Pan Engiladas
One Pan Enchiladas
Ingredients
Extra virgin olive oil
2 full chicken breasts, pre cooked (or left over chicken), chopped
1 onion, chopped
1 can cream of chicken soup
1 cup green salsa
½ cup sour cream
8 corn tortillas
3 cups cheddar cheese, shredded
½ cup sliced black olives
Directions
In a large skillet, heat 2 tablespoons oil over medium heat. Add chicken and onion. Stir and cook until onion is tender. Stir in the chicken soup, green salsa and sour cream. Bring to a slight boil while stirring. Reduce heat to simmer, stirring occasionally, for twenty minutes.
In another skillet, fill with oil to ¼ inch deep. Heat on medium. Dip each tortilla into the heated oil for 4 seconds and remove to drain on a paper towel. Tortilla should be limp, not crispy. Place ¼ cup cheese on each tortilla and roll up. Place each rolled up tortilla onto the chicken skillet mixture. Sprinkle remaining cup of cheese over the top of the tortillas. Cover and cook for 5 minutes. Sprinkle the black olives over the cheesed tortillas. Cover and cook until cheese is melted.
With a large serving spoon, scoop a portion with a tortilla and chicken mixture onto a plate. Garnish with a dollop of sour cream.
