Green Chile Chicken

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Recipe from The Centennial Cookbook “A Taste of Glendale - 100 years in the Making”


1 pound skinned boneless chicken
1 pound sharp cheese, grated
Small can of black olives, sliced
28-oz. can of Las Palmas Enchiladas Sauce
10-oz. jar of salsa, chunky
Flour or corn tortillas (burrito size)
1 tsp. salt
1 tsp. pepper


Preheat oven to 350 degrees. Cook chicken over medium heat until done, then take cooked chicken out of pan and chop fine. Put chicken back into pan and add salt, pepper and 5 to 6 ounces of salsa. Then put Las Palmas in large fry pan over medium heat. Take a cookie sheet and spread 5 teaspoons of Las Palmas on the bottom. Then take 1 flour tortilla and dip in Las Palmas for 15 to 20 seconds. Place tortilla on cookie sheet and add chicken, cheese and olives, roll into burrito and push to the end of sheet. Keep doing this until sheet is full. Then take the rest of the Las Palmas and spread over top, then the rest of the cheese and olives. Cook for 15 to 20 minutes until cheese is melted.

Number of servings: 8 to 10 enchiladas