Chicken Enchilladas

  • Servings : 8-10


12 pcs. Tortillas
1- ½ cups cheese, shredded
¼ cup olives

1 tsps. Chili powder
1- ½ cups Swift Sariwanok Ground Chicken
½ cup leftover rice
½ cup green onion leaves, slice
3 tbsps. Ripe olives, chopped


1 cup onions, sliced
2 tbsps. Olive oil
2 cups ripe tomatoes, chopped
1 pack (250 gms.) Fiesta Sweet Blend Spaghetti Sauce
1- ½ tbsps. Garlic, minced
2 pcs. Med. Chili, finely chopped
2 tbsps. Sugar
¼ tsp. Salt


Step 1

Soften tortillas by dropping into a pot of boiling water for about 1 to 2 seconds. Lay each softened tortilla on a plate and top with 2 to 3 tablespoons filling and 1 tablespoon cheese. Roll up.

Step 2

Arrange in a 13”x9”-baking dish. Pour sauce over tortillas. Sprinkle with remaining cheese and sliced olives. Bake in preheated oven at 350°F for 25 to 30 minutes or until heated.

Step 3

To make sauce: Saute onion in oil until tender. Add tomatoes, Fiesta Sweet Blend Spaghetti Sauce, garlic, sugar, salt and finely chopped chilis. Simmer covered for 30 minutes.

Step 4

To make filling: In a pan saute Swift Sariwanok Ground Chicken, leftover chili powder and salt. Cook until chicken is slightly pink.

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