top of page

Chicken Enchiladas (12)

October 19th at 5pm. Host: Donna and Don Fipps

To join click on this Zoom Link


3 cups diced cooked chicken (we use leftover rotisserie chicken)

12 corn tortillas

3 cups sharp cheddar cheese grated

1 large onion diced

1-2.25 oz can sliced black olives

1-28 oz can red enchilada sauce (we used medium)

Neutral oil

Equipment Needed

13x9 baking pan greased

2 sauté 9 inch pans

Grater – if grating your own cheese



Chef’s Knife

Cutting Board

Medium mixing bowl


Preheat oven to 350 ⁰F. Dice onions. Sauté onions until soft. Remove to cool. Dice chicken. Reserve 24 slices of olives. Dice the remaining olives. Grate cheese if necessary. Pour enchilada sauce into a sauté pan and put on low heat. Place ½ inch oil in 2nd sauté pan bring to medium heat. Mix chicken, 2 cups cheese, diced olives and sautéed cooled onions is a bowl. In an assembly-line fashion, heat the tortilla 1 at a time in the oil for about 30 seconds a side, stiff, but not crisp. Place the fried tortilla into the heated enchilada sauce flipping to ensure both sides are covered and drenched. Place the now fried and drenched tortilla on a plate, add 3-4 tablespoons (depends on how full you want them) of the chicken, cheese, onion, olive mix along the center line of the tortilla and roll evenly. Place the rolled enchilada seam down in greased baking pan. Repeat 11 more times. Cover the 12 enchiladas with the remaining sauce. Place 2 slices of olives on each enchilada. This helps to know where the individual enchiladas are after they have baked. Cover with remaining cheese. Bake for 20 to 30 min in a 350 ⁰F oven. Cheese should be melted and just starting to bubble.

bottom of page