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KITCHEN CRAZY ENCHILADAS

March 3, 2017

  

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Olive of for the skillet

Chicken thighs (precooked)

MSS

Garlics

Black olives

Jalapenos pepper

1/3 cup water

White vinegar

Cheese (provolone or fontina)

4 Tortillas

 

 

Preheat oven to 475 degrees F.

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Mince garlic and chop and shred all the remaining ingredients separately except for the tortillas.  Place two tablespoon of olive oil in a skillet and set the heat at medium high.  Add the chicken, seasoning and garlic in the skillet and cook stirring constantly for 6 minutes.  Add in the olives and pepper and bring contents of the pan back to medium high heat.  Stir in the water bring pan back to a simmer and remove from heat.  Stir in the vinegar and cover.

 

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Lay out the tortillas on a flat surface.  In an oven proof dish cover the bottom of the pan with approximately a half cup of the filling.  You should have enough cheese for the filling and covering of the tortillas.  Place a spoonful of the filling and cheese in each of the tortillas.  Roll the tortillas tightly and place the seam side down.  When all of the tortillas are done cover with the remaining cheese in place in the oven uncovered for 14 minutes.  Allow to 2-4 minutes resting time before serving.

 

This dish can be made in larger quantity but the intention of this recipe was a cozy dinner for two or one hungry person with leftovers.  In making this recipe I used leftover roasted chicken.  You can change up the chicken using beef, pork, seafood or for a vegetarian dish replace the proteins with your favorite veggies. And you have a preference of fresh or leftover. 

 

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2 Comments leave one →
  1. Donald Kirkendall permalink
    March 3, 2017 14:34

    Tyna,

    I did not see a list of ingredients.

    /ddk

    ________________________________

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