Chicken Enchiladas

Chicken, Jack cheese, chives, garlic, cumin and fresh ground black pepper rolled in corn tortillas, smothered in enchilada sauce and baked. Enchiladas are topped with cheese, chives, and olives.

Ingredients -

3 cups cooked and shredded Chicken Breast
1 1/4 cup Reduced-Fat Monterey Jack Cheese, shredded
1 cup snipped Fresh Chives
1/2 teaspoon minced Garlic
1/2 teaspoon Ground Cumin
1/4 teaspoon Fresh Ground Black Pepper
1 (29 ounces) can Enchilada Sauce
12 warmed Corn Tortillas
1/2 cup finely shredded Reduced-Fat Cheese
1 can sliced Black Olives

Preparation:

1. Preheat oven to 350 F.

2. Add cooked chicken, 3/4 cup Monterrey Jack cheese, 1/2-cup fresh chives, minced garlic, ground cumin and fresh ground black pepper to bowl. Stir to combine. Set aside.

3. Spread ½ cup enchilada sauce in large 13 x 9 inch baking dish.

4. Heat remaining enchilada sauce in large skillet over medium heat.

5. Submerge tortillas in sauce. Drain off excess. Transfer to plate.

6. Spoon ¼ cup chicken filling down center of each tortilla. Roll up to enclose filling.

7. Place rolled enchiladas in baking dish, seam side down.

8. Pour sauce over filled tortillas. Top with remaining cheeses, chives and olives.

9. Cover baking dish with foil.

10. Bake 30 minutes.

Cooking Tip

Monterey Jack Cheese

Not necessary to use reduced-fat cheese in the recipe, if desired.

Mexican Cooking Tip

Guacamole

When preparing guacamole, use Haas avocados. They are less prone to discolor from oxidation. If you will not be serving immediately, press plastic wrap directly against guacamole surface, to create airtight seal.