Helen's Fabulous Enchiladas

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   This is a simple, layered recipe:.

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   Add enough enchilada sauce to coat the bottom of cooking container with enchilada sauce.

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   (You can make this using small pie tins, casserole dishes, or any other similar bakeware.

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   ).

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   Place tortillas on top of sauce - one layer, and you can split them up to make sure you have a full layer.

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   Sprinkle on a scattering of the scallions.

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   Sprinkle on a scattering of black olives.

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   Scatter chicken around layer - amount to your taste.

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   Sprinkle on a healthy layer of cheese.

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    Scoop enchilada sauce onto layer, enough to thoroughly coat the layer.

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    Continue in this fashion until you reach the top layer.

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    On the very top layer, I only use the sauce and cheese, and top with a line of scallions and black olives in a line down the center for color.

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    Preheat oven to 350 degrees, and cook for 30 minutes, or until cheese is fully melted.

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    You can also prepare this in a crock pot.

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    I did this for the first time this week and cooked on high for 2 hours - it came out great!

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    These are not traditional rolled enchiladas - the layering is identical to lasagna, but the flavor is great.

* Per serving · 4 servings · Values may vary.

No additional tips available.