Chicken Walnut Enchiladas

Chicken Walnut Enchiladas
Chicken enchiladas with a nutty twist.
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Ingredients
  1. 1 small roasted chicken, shredded
  2. 3 cups chredded colby jack cheese
  3. 1/3 cup of sliced black olives
  4. 1 bunch of green onions, sliced
  5. 1 cup of chopped walnuts
  6. 1 large can of red enchilada sauce
  7. One large package of flour tortillas, whichever size you prefer
Optional toppings
  1. 1 chopped roma tomato
  2. 1 chopped avocado
  3. 1 lime
  4. Sour cream
Instructions
  1. Spread walnuts out on a baking sheet and roast in the oven, checking them every couple of minutes to remove them as soon as they start to brown.
  2. Add all but a large handful of cheese, the chicken, the walnuts, half of the olives, and half of the green onions in a large mixing bowl.
  3. Add enough enchilada sauce to bind it all together with flavor.
  4. Coat the bottom of your baking dish with enchilada sauce to keep things from sticking.
  5. Stuff your tortillas with the mix, roll them up, and line them up tight in a baking dish.
  6. Cover with a layer of enchilada sauce and more shredded cheese.
  7. Bake at 350 for 45 minutes or until the cheese is bubbling.
  8. Serve with more cheese, sauce, and a mix of tomatoes and avocado covered in lime juice, with a dollop of sour cream.
Notes
  1. You can simply make a casserole out of this by layering sauce, flat tortillas, chicken-cheese mix, etc. until your pan is full.
Adapted from Waterfront Cafe
Adapted from Waterfront Cafe
The Crabby Chef https://zomgsustenance.com/