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Enchiladas for Alex

ID: 262 Main Dish

Ingredients:

1 chicken, cooked
6-8 flour tortillas
2 cups chopped onion
3 cups grated medium cheddar cheese
Enchilada sauce
Sliced olives
shredded lettuce
diced tomatoes
sour cream Guacamole:

2 ripe avocados
1 tsp. vinegar
2 tbs. mayonnaise (adjust to size of avocados)
1 tbs. taco sauce
salt and pepper
onion, finely chopped
onion and garlic powder

Instructions:
Skin and bone chicken and season with salt and pepper before cooking. Bake chicken at 400 degree for 45-60 minutes (until done).

Reduce oven heat to 350 degree, and prepare enchiladas in 9 x 13 inch glass baking dish. Place ample amounts of the following in the center of each tortilla, from end to end: chicken meat, cheese and onions. Roll up and place side by side in baking dish. Top with enchilada sauce and remainder of cheese and onions. Put few drops of water in pan, and bake for 20 minutes.

Serve on bed of shredded lettuce, and top each with tomatoes, olives, guacamole and sour cream.

Guacamole:
Mash all ingredients together, and season to taste. Refrigerate at least one hour before serving.

Submitted by:
Carol Velazquez
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Enchiladas for Alex
ID: 262 Main Dish


Ingredients:
1 chicken, cooked 6-8 flour tortillas 2 cups chopped onion 3 cups grated medium cheddar cheese Enchilada sauce Sliced olives shredded lettuce diced tomatoes sour cream	Guacamole: 2 ripe avocados 1 tsp. vinegar 2 tbs. mayonnaise (adjust to size of avocados) 1 tbs. taco sauce salt and pepper onion, finely chopped onion and garlic powder

Instructions: Skin and bone chicken and season with salt and pepper before cooking. Bake chicken at 400 degree for 45-60 minutes (until done). Reduce oven heat to 350 degree, and prepare enchiladas in 9 x 13 inch glass baking dish. Place ample amounts of the following in the center of each tortilla, from end to end: chicken meat, cheese and onions. Roll up and place side by side in baking dish. Top with enchilada sauce and remainder of cheese and onions. Put few drops of water in pan, and bake for 20 minutes. Serve on bed of shredded lettuce, and top each with tomatoes, olives, guacamole and sour cream. Guacamole: Mash all ingredients together, and season to taste. Refrigerate at least one hour before serving.

Submitted by: Carol Velazquez USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.