6 cups cooked chicken, shredded
12 corn tortillas
6 oz. Chopped green Chile
1/2 cup chopped onion
4 oz. Cream cheese
1/4 cup black olives
8 oz. Cheddar (longhorn) cheese, shredded
2 tablespoons vegetable oil
1 tsp. Chile powder
1 tsp garlic powder
2 cans enchilada sauce
1 tsp. Cumin
1/2 cup bottled salsa
To prepare enchiladas, heat oven to 350 degrees,
wrap tortillas (6ea. X 2) in foil and heat in oven
until warm and soft. Meanwhile, saute onion in oil
for 3 to 4 minutes using a large heavy saucepan or
cast iron skillet. Add spices, green Chile and cream
cheese. Cook over low heat to melt cheese.
Add Mexican salsa and chicken,
increase heat to medium and stir until hot.
Remove from heat.
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