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Tortilla Style Chicken Enchiladas
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Combine chopped tomatoes, onions and salt; mix well. Heat about 1/2 inch oil in skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side; drain on paper towels. Dip 4 tortillas into picante sauce; place 1 inch apart on baking sheet. Top each with 1/4 cup (or more) of chicken 1/4 cup (or more) of cheese. Dip 4 more tortillas into picante sauce; place on cheese layer and top with 1/2 cup tomato mixture. Dip remaining tortillas in picante sauce; place on tomato mixture. Top with remaining chicken and cheese. Spoon remaining picante sauce over chicken and cheese. Bake at 350 F for 15 to 20 minutes or until hot. Garnish with lettuce, tomato and avocado slices; serve with salsa, sour cream and black olives on the side.
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