Mexican Monday!
The Front Porch Gourmet
The Front Porch Gourmet
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Ingredients

  • 1 week later
  • 2 hours later
  • 1 bag tortilla chips
  • 1 container queso
  • 2 tbsp chopped cilantro
  • 1 diced tomato
  • 1/2 can sliced black olives
  • 1/2 diced onion
  • Sliced Jalapeno
  • Fresh Salsa
  • 3 tablespoons olive oil
  • 1 1/2 pounds shredded chicken, white and dark meat
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne
  • 1 tsp chili powder
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 5 jalapenos – sliced
  • 1 bellpepper – diced
  • 1/2 cup sliced black olives
  • 4 canned chipotle chiles, seeded and minced
  • 1 (28-ounce) can stewed tomatoes
  • 15 flour tortillas
  • 1 1/2 cups enchilada sauce, canned
  • 1 cup shredded Cheddar and Jack cheeses
  • 1/2 container Queso
  • Toppings: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes, limes

Instructions

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