Entrees > Poultry > Mexico > Chicken Enchiladas >
Enchiladas de Pollo
1 pkg. chicken breasts (1 to 1-1/2 lbs.)
1 jar (or 1 C) chicken gravy
4 oz. green chiles, chopped
1 onion, chopped
1/2 C black olives, sliced
Sour cream to taste (optional)
Shredded mozzarella, cheddar or pepper jack cheese
Fresh cilantro or parsley, chopped (for garnish)
Cook all of the ingredients (except tortillas) in a slow cooker or crock pot on low setting for four to five hours. Take chicken out of the sauce and shred by hand for the best result. Fill individual tortillas with the chicken, sauce and sour cream. Roll tortillas, tucking edges inside. Place enchiladas in a lightly greased baking dish. Pour excess sauce over the top and sprinkle with sliced black olives and shredded cheese. Bake at 350-degrees F for about fifteen to twenty minutes. Garnish with fresh-chopped cilantro or parsley if desired. Serve.
Quick Substitution: Use canned chicken instead of slow-cooked chicken breasts.
*Chicken Enchiladas image (C) Steve Dunham (2010). Used under the Creative Commons Attribution 2.0 Generic license, a freely licensed media file repository.
Food Fare Culinary Collection: Mexican Cantina
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