Subj : St. Eric 08 To : All From : Dave Drum Date : Mon May 17 2021 13:06:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Eric's Chicken Enchiladas Categories: Poultry, Cheese, Vegetables, Chilies, Soups Yield: 3 Servings 7 (or 8) soft taco shells 8 oz 3 cheese blend 8 oz Pepper jack cheese; shredded MMMMM--------------------------FILLING------------------------------- 1 lb Chicken; in bite sized - pieces 10 3/4 oz Can cream of chicken soup 3 cl Garlic 1 Jalapeno; seeded, diced 4 oz Can chopped green chilies 1/2 Sweet onion; diced 1 sm Can sliced black olives 1 ts Black pepper SPECIQL EQUIPMENT: 13" X 9" naking pan Set oven @ 350ºF/175ºC. Spray a skillet with non stick spray and warm on medium high. Add garlic and onion and sauté for 2 minutes. Add chicken and the rest of the ingredients to skillet and cook until chicken is cooked thru. Try not to overcook the chicken. Spray Baking pan with non stick spray. Next warm all the taco shells in the microwave for about a minute. Scoop a small amount of filling onto one shell and add a bit of Pepper jack cheese on the filling and roll up into a tube and place in the pan flap side down. Repeat until the pan is full. Lisa and I usually get about 7 enchiladas. Sprinkle about a cup of shredded 3 cheese blend on top and place in the oven for 20-25 minutes. While you are waiting for the enchiladas to cook, pour a can of green chile enchilada sauce in a sauce pan and whip in a couple tablespoons of sour cream and warm through. Then cut up some green onions and tomatoes. Serve by placing 1 or 2 enchiladas on a plate, pour a bit of the green sauce over the enchiladas, then scoop sour cream and guacamole if you like and top with the onions and tomatoes. Serve with chips and Margaritas. RECIPE FROM: http://www.bakespace.com Uncle Dirty Dave's Archives MMMMM .... Wisdom is knowing which bridge to cross and which to burn... --- MultiMail/Win32 v0.49 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .