Chicken-chili enchiladas

 
                          CHICKEN-CHILI ENCHILADAS
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Casseroles                       Main dish
                 Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      ounces        Cheddar cheese -- shredded
    8      ounces        Monterey jack cheese -- shredd
    1      cup           Chicken; chopped -- cooked
      3/4  cup           Onion -- finely chopped
   12                    Corn tortillas -- 6 inches
    2      cups          Chicken broth -- warmed
    1      can           chili with beans -- (25 oz.)
    1      can           enchilada sauce -- (10 oz.)
    2      cups          Sour cream
 
 Preparation Time: 0:30 Grease a 3 quart baking dish. In a medium bowl, mix 
 cheddar cheese, half of the monterey jack cheese, chicken and onion; set 
 aside. Dip tortillas, one at a time, in chicken broth to soften. Fill with 
 about 1/4 cup of the chicken mixture; roll and place seam-side down in 
 baking dish in two rows of six. In a 3 quart saucepan over medium heat, 
 stir chili, green enchilada sauce and 1/2 cup of the chicken broth until 
 bubbly.  Pour over filled tortillas. Sprinkle with remaining monterey jack 
 cheese.  If making ahead, cover and let stand up to 1 hour. Bake uncovered 
 in a preheated 350 F oven for 30 minutes or until hot and bubbly. If 
 desired, freeze, thaw and reheat, covered in a preheated 300 F oven for 25 
 to 30 minutes or until hot.  To serve, dollop with some of the sour cream. 
 Serve remaining sour cream separately. Serve with chopped tomatoes and 
 sliced ripe olives if desired. Source: Fixin' Chicken 101 Ways.
  
 
 
 
 
                    - - - - - - - - - - - - - - - - - -