Enchiladas con Pollo - right out of the can

Enchiladas con Pollo - right out of the can Ingredients

12 each Tortillas - 6 inch corn	13 ounce Chicken Breast, Canned - packed in water
-- Vegetable oil sufficient to "fry" tortillas ---	8 ounce Monterey jack cheese - shredded
1 can Old El Paso Enchilada Sauce - Mild - 19 ounce	2 1/2 ounce Olives - 1 small can, black, sliced

Instructions for Enchiladas con Pollo - right out of the can

Getting started ----
Pre heat oven to 350. Break up canned chicken meat, and set aside. Pour enchilada sauce on to a large dinner or glass pie plate and set aside. Warm oil over low heat in a medium sized frying pan.

Preparation ----
Dip tortilla in warm oil no longer than necessary to coat. Being careful not to tear tortilla, turn with spatula to coat the other side. Remove with spatula immediately and dip into enchilada sauce. Turn with spatula to coat both sides. Remove with spatula to 10 1/2" by 14 3/4" by 2" Pyrex baking dish. Place about 1 1/2 tablespoons of the chicken, 1 tablespoons of cheese, and a few olive slices on tortilla and roll up. Continue one at a time, until all are finished. Cover with remaining sauce, cheese and olive slices.

Cooking ----
Bake about 20 minutes or until done. Serve.

Variations ----
You can substitute canned beef or leave chicken out entirely and increase cheese quantity for meatless enchiladas.

Do ahead ----
Prepare as above and refrigerated for up to a week, covered with foil. Before cooking allow to return to room temperature or add additional cooking time.

Note: The most difficult part of the preparation is insuring you do not tear the tortilla.

Main Ingredient: ChickenCuisine: Mexican

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Ingredient Insight - look inside this recipe