Chicken & Olive Enchiladas


  • 24

Ingredients You Need

  • 3 cups salsa or picante sauce

  • 7-1/2 cups (60 oz.) canned red enchilada sauce

  • 1 quart (4 cups) Lindsay┬« Sliced California Ripe Olives

  • 3 lbs. (12 cups) chopped cooked chicken breast

  • 3 cups sliced green onions or chopped cilantro

  • 48 (6 to 7-inch) flour tortillas

  • 6 cups (1-1/2 lbs.) shredded cheddar cheese

  • Optional toppings: sour cream, diced avocado and/or chopped tomato


Cooking Directions

  1. Heat oven to 375┬░F.

  2. Combine salsa and enchilada sauce; transfer 3 cups of the mixture to a large bowl. Set aside 3/4 cup of the olives for garnish.

  3. Add remaining olives, chicken and green onions to bowl; toss with salsa mixture.

  4. Spoon a heaping 1/3 cup of the chicken mixture down center of each tortilla. Roll up; place seam side down in a greased hotel pan. Spoon remaining salsa mixture evenly over enchiladas.

  5. Cover with foil; bake 25 minutes or until heated through.

  6. Uncover; sprinkle cheese over enchiladas. Return to oven; bake 5 to 10 minutes or until cheese melts.

  7. Garnish with reserved olives and toppings as desired.


Nutrition

  • Calories515
  • Fat25g
  • Protein32g
  • Cholesterol97mg
  • Total Carbs41g
  • Fiber3g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.