Enchiladas Con Pollo (Recipe)

Ingredients

2 cups shredded Monterey Jack cheese (8 ounces)

2 cups shredded, cooked chicken (10 ounces)

1/3 cup chopped tomatoes

1/3 cup chopped black olives

1/4 cup chopped green chili peppers

1/4 cup chopped onion

2 16-ounce jars taco sauce or salsa (3 1/2 cups)

10 6- to 7-inch flour or corn tortillas

Chopped black olives (optional)

Chopped tomatoes (optional)

Steps

1. Preheat the oven to 350°.  Grease 3-quart rectangular baking dish.

2. In a large bowl, stir together 1 cup of the cheese, the chicken, tomatoes, olives,chili peppers and onion.  Add 1 cup of the taco sauce or salsa and mix well.

3. Place the remaining taco sauce or salsa in a shallow dish.  Dip the tortillas in the sauce, one at a time.

4. Spoon 1/3 cup of the chicken mixture down the center of each tortilla.  Roll up and place, seam side down, in the prepared baking dish.  Pour the remaining sauce over the tortillas.

5. Cover with foil and bake in the 350° oven for 30 minutes.  Remove the foil.  Sprinkle with the remaining cheese and return to the oven about 3 minutes or until the cheese melts.  Garnish with chopped black olives and chopped tomatoes, if desired.  Serve immediately.

Tips:

Shredded, cooked pork or beef can be used instead of the chicken in his recipe.

Taco sauce and salsa are purchased in jars that are labeled mild, medium or hot.  Adjust the hotness of this dish by using a taco sauce that suits your preference.

To make six servings, use six 10-inch flour tortillas and fill each with 2/3 cup of the chicken mixture.

For a make-ahead dish, chill the remaining sauce separately and pour over the filled tortillas just before baking so the enchiladas won't become soggy.

Wheat tortillas are commonly used in northern Mexico, while corn tortillas are more common in southern Mexico.

 From : America's Best-Loved Community Recipes