Ripe Olive Swiss Enchiladas
| Yield: | 6 Servings |
| Categories: | Poultry |
| 1 | c | Canned pitted ripe olives (the black ones); cut into large wedges |
| 1/2 | c | Chopped onion |
| 1 | Clove (small) garlic; minced | |
| 1 | tb | Cooking oil |
| 1 | lb | Canned tomatoes (or substitute fresh) |
| 1 | ts | Salt |
| 1/8 | ts | White pepper |
| 3 | tb | Chopped green chiles; or add Jalapenos; etc to taste |
| 1 1/2 | c | Diced cooked chicken |
| 2 | Chicken bouillon cubes | |
| 1 | c | Light cream |
| 6 | lg | Corn totillas |
| 1 | c | Oil for frying tortillas; about |
| 1 1/2 | c | Grated Monteray Jack cheese |
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