| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Chicago |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Boneless skinless chicken breast, cut into 1 inch long strips |
| 1 |
c |
Las Palmas Superior Enchilada Sauce |
| 1 |
|
Prebaked (10 oz) Italian bread shell |
| 1/2 |
c |
Each thinly sliced green and red bell pepper |
| 1/2 |
c |
Thinly sliced onion |
| 2 |
tb |
Sliced ripe olives |
| 2 |
oz |
Crumbled cotija or feta cheese |
| 2 |
oz |
Shredded Monterey Jack cheese |
INSTRUCTIONS
>From recipe handout by Las Palmas, Nogales, AR
Heat oven to 450 degrees. In small skillet, conbine chicken and enchilada
sauce. Cook over medium high heat 8 to 10 minutes or until chicken is done
and juices run clear. Place bread shell on large baking sheet. Spoon
enchilada chicken mixture evenly over bread shell. Top with remaining
ingredients. Bake for 15 to 20 minutes or until cheese is melted. 8
servings. Posted to Kitmailbox Digest by CHICAGOAAA@aol.com on Apr 23, 1997
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