Tuesday, April 7, 2009
3 (5oz) cans of Turkey or Chicken (chopped)
1 (4oz) can of Mushrooms (chopped)
2 (4oz) can of Black Olives (1 can chopped)
3 Tbsp. of Minced Onion or ½ Medium Onion Finely Chopped
Salt and Pepper to Taste
1 package of Mexican Shredded Cheese
2 (10oz) cans Enchilada Sauce (Old El Paso)
10 Large Flour Tortillas (Aztec, refrigerated section)
Heat oven to 375 degrees F. Lightly Spray 13x9 inch baking dish, and set aside.
Combine Turkey or Chicken, Mushrooms, 1 can chopped Black Olives, Onion, Salt/Pepper, ½ cup Cheese. Then add enough sauce to coat and bind meat mixture (don’t make it wet). Lay out a piece of wax paper (anything will do), and measure out ½ cup of meat mixture out. Warm Tortillas in microwave for 10-20 seconds, or until warmed through. Add meat mixture to Tortilla and roll up (fold left side in about an inch, and same with right, then roll starting at bottom till you form an Enchilada. Place in your baking dish. Pour rest of sauce, except for 1 can. Make sure to coat all of the Enchilada to prevent drying out. Bake for 30 minutes. Pour rest of sauce over Enchiladas, cheese, and can of Black Olives, and put back in oven for 5 minutes or until cheese is bubbly.
Serve with Refried Beans and Rice.
Extras: I used 1 whole rotisserie chicken (pull apart)
1 1/2 tbls chopped jalapeno pepper
By: Zachreson Family