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Chicken breasts or tenders - Enough for as many as you want to serve. Recipe is easily adaptable.
Chopped Onion - cut into large diced pieces, sautee in butter.
Chopped Canned Green Chiles. sautee with onions in butter.
Black Olives - halved
1/4 c. green or red enchilada sauce per serving of chicken.
1/4 c grated cheddar cheese per serving of chicken.
Sour cream, Guacamole, or Salsa to top after cooking.
2 TBSP cooking oil.
How To Prepare:
Brown chicken in skilled in 2 TBSP cooking oil. When chicken is nearly finished, add sauteed onions and green chiles to top of browned chicken. Add enchilada sauce to top of chicken and vegie mixture. Add olives. Cover and simmer for 5 minutes to warm olives. Add cheese to top of entire dish and cover over low heat until cheese has melted. Serve with your choice of toppings. Ole'
Number of Servings:
For as many as you prepare ingredients for.
Carbs per serving - include all nutritional information if known: