1 1⁄2 tbsp. chopped fresh cilantro leaves plus additional for garnish
1⁄2 tsp. Our Family Black Pepper
2 (6-inch) Our Family White Corn Tortillas
Our Family Sliced and Pitted Black Olives
Our Family Sliced Jalapenos
Sliced tomatoes
Sliced green onions
Directions
Preheat oven to 350°. In medium bowl, mix soup, salsa and sour cream. In large skillet, heat oil over medium-high heat. Add onion and cook 4 minutes. Add garlic, 2 teaspoons taco seasoning and 1⁄2 teaspoon cumin, and cook 5 minutes or until onion is tender, stirring occasionally. Add green chiles, chicken and half the soup mixture, and cook 2 minutes or until heated through. Remove skillet from heat and let cool slightly. Stir in 1 cup Thick Cut Mexican Blend Cheese, cilantro and pepper.
Stir remaining 1 teaspoon taco seasoning and 1⁄4 teaspoon cumin into remaining soup mixture. Spread soup mixture into bottom of 13 x 9-inch baking dish. On microwave-safe plate, stack 6 tortillas between 2 damp paper towels, and heat in microwave oven on high 30 seconds. While keeping remaining tortillas covered, place 1 tortilla at a time on work surface and spoon 3s cup of filling down center. Fold sides over filling, then place enchiladas seam-side down and close together in prepared baking dish. Heat remaining tortillas and repeat process with remaining filling. Sprinkle with remaining 1 cup Thick Cut Mexican Shredded Cheese.
Bake 15 to 20 minutes or until edges bubble and top is lightly browned. To serve, sprinkle enchiladas with olives, jalapenos, tomatoes, green onions and cilantro, if desired. Enjoy!
