Ingredients to serve chicken enchiladas for six:
- 2½ cups (600 ml) tomato sauce
- ⅓ cup (50 g) diced chilies or 1 teaspoon (5 ml) chili powder
- 1 tablespoon (15 ml) chopped oregano or basil
- ¼ lb (100 g) pot cheese
- 4 tablespoons (60 ml) milk
- 4 small black olives
- 2 scallions
- 1 tablespoon (15 ml) chopped parsley
- 2 cups (250 g) diced cooked chicken
- 12 tortillas
- 2 tablespoons (30 ml) Parmesan cheese
Make 2½ cups of tomato sauce.
Add ⅓ cup of diced chilies or 1 teaspoon of chili powder and 1 tablespoon of chopped oregano or basil and mix well.
Preheat the oven to 350°F (180°C).
Beat ¼ pound of pot cheese with 4 tablespoons of milk until smooth and creamy. Finely slice 4 small black olives and 2 scallions and add them to the cheese mixture with 1 tablespoon of chopped parsley. Stir in 2 cups of diced, cooked chicken. Season it to taste with salt and pepper.
Make 12 tortillas.
Heat the tomato sauce in a large saucepan. Dip the tortillas, one at a time, into the sauce until the tortilla is heated through. Remove the tortilla and put some filling in the center of the sauce-covered side. Roll the tortilla up to form a cylinder. Repeat until all the tortillas have been filled and rolled.
Place the enchiladas in a baking dish. Pour the remaining tomato sauce over them and sprinkle with 2 tablespoons of grated Parmesan cheese.
Bake for 20 minutes, or until the enchiladas are heated through and lightly browned on top.