1 8 oz. bag 3-cheese shredded
1 6 oz. can extra large olives
½ onion, diced
½ cup canola oil
1 package corn tortillas
[12 oz. enchilada sauce]
Optional:
4 chicken breasts
16 oz. chicken broth
 |
| I decided to beef (chicken?) things up as much as possible. |
In a large frying pan, heat the canola oil in low. In
another pan heat 12 oz. enchilada sauce on low. Take one corn tortilla and fry
it in canola oil for 5 seconds.
 |
| Lots of stuff going on with this recipe! |
Remove the tortilla and dip it in the enchilada
sauce for 5 seconds. On a plate, place the tortilla and add diced onions,
sliced black olives, and shredded cheese.
 |
| I don't know if my package of tortillas wasn't large enough or what, but these ended up being WAY overstuffed. In the end I had to just fold them in half like a taco instead of wrapping them up like an enchilada. |
Roll each tortilla, and place in a
microwaveable container. Continue the steps above for additional enchiladas.
Add the sauce (from the frying pan) and pour over the
enchiladas. Microwave the enchiladas for 2 minutes on high heat, or until the
cheese is melted.
To add chicken, boil the breast with chicken broth
until the chicken is cooked. Shred each breast by hand. Add to the enchilada
filling.
 |
| I also couldn't find a bottle of enchilada sauce big enough so I didn't have any extra to drizzle over the top. Sad day. |
My Rating: 4/5 "Despite my setbacks in putting them together, I thought these were a nice cheesy, savory comfort food. The tortillas were a little the worse for wear after the whole process, but if you eat them with a fork you'll save yourself some mess. The extra-large sliced olives are unique and fun!"
Comments
Post a Comment