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Chicken Enchiladas

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Ingredients

2 cups diced cooked chicken

1/2 cup chopped ripe olives

1 cup slivered or coarsely chopped almonds

3 cups Mexican Enchilada Sauce

12 corn tortillas (7-inch)

Vegetable oil for frying

1 1/2 cups shredded sharp cheddar cheese

Preparation

1.

Preheat over to 350 degrees F.

2.

Add chicken, olives, almonds, and 1/3 cup of the enchilada sauce.

3.

Dip the tortillas into medium-hot oil using tongs.

4.

Fry for just a few seconds.

5.

Dip fried tortilla into heated enchilada sauce as soon as it comes out of the oil.

6.

Lay sauce-dipped tortilla out on a board or pan.

7.

Add chicken mixture to the middle of the tortilla.

8.

Roll enchiladas and line up in a large baking pan.

9.

Spoon additional enchilada sauce over enchiladas and top with cheddar cheese.

10.

Baking time 15-20 minutes

View instructions at
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