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Tortilla Style Chicken Enchiladas

(1 Votes)


  • 2 cups chopped tomatoes (drained)
  • 1/3 cup green onion slices
  • 1/4 teaspoon salt
  • Vegetable oil for frying
  • 12 corn tortillas
  • 1 1/2 cup Picante Sauce
  • 2 cups chicken meat (I bake a chicken and pull it off the bone w/fork)
  • 2 cups shredded cheddar cheese
  • 1/2 cup chopped black olives
  • Shredded lettuce
  • Tomato and Avocado slices
  • Sour cream

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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