FEEDS: 2-3

WHAT YOU’LL NEED:

• 1 T. oil
• 1 bunch fresh scallions, cleaned and chopped
• 1 cooked chicken breast, meat pulled
• 4 oz. sliced black olives, drained
• 2 oz. chopped green chilies
• 8 oz. sharp cheddar cheese, grated
• 1 T. fresh chopped cilantro (optional)
• 10 oz. can enchilada sauce
• 6 small corn tortillas

LET'S COOK

Heat the oil in a small sauté pan, add the scallions, season with a bit of salt and pepper and cook until they’re soft. Place the pulled chicken meat in a mixing bowl along with the olives, green chilies, most of the grated cheddar cheese and the fresh cilantro, add the cooked scallions and toss the mix together.

In the same sauté pan, gently heat the enchilada sauce. Spoon a little in a glass-baking dish to barely cover the bottom. Individually dip the corn tortillas, on both sides, to lightly cover them in the warm sauce and lay them on a cutting board. Evenly divide and spread the mix across the center of each tortilla and roll them up gently. Place them, side by side, in the baking dish. Cover with the rest of the sauce and the rest of the cheese. Bake, uncovered, in a preheated 350-degree oven for 25-30 minutes and serve.

MORE IDEAS:

Casa Fiesta makes a great Enchilada Sauce and is usually in the Organic section of supermarkets.