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Veronica's Enchilada Bake
Veronica's Enchilada Bake

Veronica's Enchilada Bake

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 whole chicken
2 lb cheddar cheese or a blend of cheddar and Monterey jack
1 small can (4-6 oz.) diced black olives
1 small can (4-6 oz.) green chilies
1 small white onion
1 cup cooking oil
2 dozen corn tortillas
1 large can red enchilada sauce
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Let's Make It
Clean and boil whole chicken. While chicken is boiling, shred cheese. Open cans of olives and chilies and place on a plate or small bowls. Dice onion and place in refrigerator. When chicken cools, shred it down (save all chicken stock).
Preheat oven to 350°F. Pour the cooking oil in a medium frying pan. Gently fry corn tortillas (not hard) about 30 seconds and place on paper towels. You can stack them on top of each other as they come out of the hot oil. After all the tortillas are fried, turn off the heat under the frying pan and get out all of your supplies: cheese, onions, chilies, olives, and a 9x13 baking pan.
Now open the can of enchilada sauce and slowly pour it into the warm pan you used to fry the tortillas in. Lightly coat the bottom of your baking pan with a little of enchilada sauce and start layering; tortillas, cheese, chicken, olives, onion, and green chilies. Do this until all the ingredients are gone. If you have any left over you can make another small pan of enchiladas.
Bake for 30-35 minutes covered with foil and let stand 10 minutes before serving. I like to serve this with sour cream and my family loves it with hot sauce. Oh rice and beans too of course.
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