xiaoxl/recipe_data huggingface dataset:
Raspberry Crème Whoopie Pies


Ingredients:
eggs, marshmallow creme

Directions:
HEAT oven to 350degrees F. Line cookie sheets with parchment paper.
COMBINE brownie mix, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfuls onto prepared cookie sheet about 2 inches apart.
BAKE 8 to 10 minutes or until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.
BEAT frosting and marshmallow creme in medium bowl with electric mixer on medium speed until light and fluffy. Place half of pies flat side up. Spoon 2 tablespoons filling in center of each pie, then spoon 1/2 teaspoon jam over filling. Top with remaining pies, rounded side up. Press gently to spread filling.
Tip: Whoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for several days.
Lemon Cream Napoleons


Ingredients:
frozen puff pastry, milk, instant lemon pudding mix, Cool Whip, white chocolate chips, powdered sugar

Directions:
Preheat oven to 400º.
On a lightly floured surface, rolls out puff pastry sheet to 1/8 inch thickness.
Using cookie cutter of choice, cut out 9 shapes per sheet.
Place on ungreased cookie sheet.
It's a good idea to place your uncooked napoleons in the refrigerator for about 15 minutes to ensure that they are cold.
Bake at 400º for 8-11 minutes, until lightly brown and puffed.
Cool completely on rack.
In a bowl, whisk milk and pudding mix for 2 minutes. Fold in Cool Whip.
Split puff pastry shapes in half.
Place bottom halves on serving plates.
Spoon filling equally over bottom halves.
Lightly top with top halves of napoleons.
In a heavy duty zip lock baggie, melt white chocolate in microwave about 30 seconds, until soft.
Add a drop or 2 of food coloring to melted white chocolate and knead baggie until color is even.
Cut a small corner off the baggie and drizzle melted chocolate over napoleons.
Alternately, you can sprinkle with powdered sugar instead of white chocolate.
Serve immediately.
Strawberry Tarts


Ingredients:
white sugar, cornstarch, fresh strawberries

Directions:
mix the sugar, cornstarch, and apple juice. cook at medium heat on stove, stirring constantly until thick, then let cool.
put a little bit of glaze in each shell.
then place berries on top of glaze.
then put remaining glaze on top of berries
chill for about 4 hours.
Easy Tortilla Pizza
Category: main-dish
By LPMUSTANG

This is an extremely easy/fast way to prepare a delicious pizza that is light enough to be a snack, serves well as an appetizer, or is so good that is can be devoured alone! I make this often when entertaining guests and it always goes fast. You can make any sort of topping variations. The one below is the classic way I usually prepare it. I cook this also with my family. Each person gets their own tortilla to, as my kids say, decorate.

Ingredients:
1 (8 inch) soft flour tortilla
1 teaspoon olive oil
1 pinch garlic powder
salt and ground black pepper to taste
3 tablespoons tomato sauce
1  cooked chicken breast, sliced
½  green bell pepper, chopped
2  green onions, finely chopped
⅓ cup shredded mozzarella cheese
1 pinch dried oregano

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place tortilla on a baking sheet. Brush with olive oil; sprinkle garlic powder, salt, and pepper on top. Bake in the preheated oven until golden, 3 to 5 minutes. Remove tortilla from the oven and spread tomato sauce on top. Arrange chicken breast, green bell pepper, and green onions over tomato sauce; cover with mozzarella cheese. Bake in the preheated oven until cheese is melted, about 5 minutes. Sprinkle oregano over cheese. Slice pizza into wedges using a pizza cutter.

Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Yields: 1 pizza

Calories: 833.1
Fat: 43.1 g
Saturated fat: 13.4 g
Carbohydrates: 37.1 g
Sugars: 4.7 g
Dietary fiber: 4.6 g
Protein: 71.4 g
Cholesterol: 201.2 mg
Sodium: 1024.3 mg
Chinese BBQ Pork


Ingredients:
pork, salt, sugar, hoisin sauce, honey, ginger, red onions, garlic cloves, soy sauce, cooking wine, five-spice powder

Directions:
In a large container, combine all the marinade ingredients and mix well.
Cut the pork into long 1 1/2" round pieces.
Marinate pork in refrigerator overnight.
Preheat oven to 360°F
Using a baking tray, place aluminum foil on the tray and place pork pieces on top of the aluminum.
Cook for pork 45 minutes.
Turn pieces over and bake for another 30 minutes.
Remove pork from oven and cut into 1/8 slices. Serve with sesame seed and mustard.
Broccoli With Almonds


Ingredients:
fresh broccoli, water, chicken bouillon granule, margarine, onion, salt

Directions:
In a large saucepan, bring broccoli, water and bouillon to a boil.
Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender.
Drain and place in serving dish; keep warm.
In a skillet, saute almonds in margarine until browned.
Add onion and salt; saute until onion is tender.
Pour over broccoli; toss to coat.
Better Butter Beans


Ingredients:
celery, onions, green bell pepper, stewed tomatoes, butter, butter beans, cooked ham

Directions:
IN a slow cooker, combine all the ingredients, and mix well., Cover and cook for 3-4 hours on low.
Unfried French Fries - Lindsay Jackson


Ingredients:
potatoes, parmesan cheese

Directions:
"Preheat oven to 425 degrees F.  Wash potatoes and pat dry.  Cut into 1/4 inch strips and place in large bowl.  Add dressing and parmesian cheese and toss well.  Arrange potatoe pieces in a single layer on a baking sheet that has been sprayed with non-stick cooking spray.  Spray ppotatoes with non-stick cooking spray.  Bake 12 minutes and turn potato pieces over and continue to bake 10 to 12 minutes."
Cauliflower Sheep


Ingredients:
cauliflower, black olives, whole cloves, parsley

Directions:
Cut "sheep" bodies from cauliflower head.  One head will make 10-14 sheep.
Add cloves (eyes] to the olives (head]. If your olives are large enough you can use black eyed peas for the eyes. Cut little flaps to the sides of the eyes for ears.
Using toothpicks to attach veggies in the appropriate places, attach 4 carrots (legs]  and one olive (head] to each "body.".
Place parsley (grass] in finger bowls and add.
sheep.
Baked Blue Cheese Chicken


Ingredients:
blue cheese, sour cream, fresh garlic, boneless skinless chicken breasts, egg, flour, butter, salt

Directions:
Mix together the blue cheese, sour cream and garlic; set aside.
Lightly salt chicken breasts.
Dredge each one in the flour, dip in the beaten egg, then roll in the bread crumbs.
Place the butter& oil in a non-stick skillet and heat over medium-high heat.
Brown chicken breasts on both sides then place in a lightly greased baking dish.
Pour the blue cheese mixture over the breasts.
Cover and bake in a preheated 350 degree oven for 45-60 mins or until chicken is tender.
Anne's Crock Pot Chicken


Ingredients:
chicken pieces, sherry wine, butter, cream cheese, onion

Directions:
Wash chicken and pat dry.
Brush with butter.
Sprinkle with salt and pepper.
Place in crock pot.
Sprinkle with dry salad mix.
Cover and cook on low for 5 to 6 hours.
About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan.
Cook until smooth. Pour over chicken in pot.
Cover and cook for 30 minutes on low.
Serve with sauce.
Spinach Rolls with Puff Pastry
Category: appetizers-and-snacks
By cassandra

A vegetarian version of mini sausage rolls but made with a spinach and feta filling. I used frozen spinach because it was a better buy than fresh at the time but the equivalent amount of fresh spinach, chopped and wilted, would do the job.

Ingredients:
2 tablespoons vegetable oil
1 clove clove garlic, minced, or more to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
salt to taste
1 (4 ounce) package crumbled feta cheese
3 sheets frozen puff pastry, thawed
1  egg, beaten
1 tablespoon milk
2 tablespoons sesame seeds

Directions:
Heat oil in a skillet over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir in spinach and cook until warmed through, 3 to 5 minutes; season with salt and mix well. Transfer to a bowl and mix in feta cheese. Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets. Lay 1 sheet of puff pastry on a lightly floured surface and cut in half lengthwise. Roll 1 half out with a rolling pin so it is wide enough to fold twice lengthwise. Mix egg and milk together in a small bowl. Spread 1/6 of the spinach mixture lengthwise in the center of the puff pastry. Roll one side over the filling and brush the other side with egg-milk mixture. Roll over again to seal. Brush top of roll with egg-milk mixture and sprinkle with sesame seeds. Cut roll into 6 small rolls. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets. Bake in the preheated oven until spinach rolls are puffed up and golden, 20 to 25 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 36 spinach rolls

Calories: 132.9
Fat: 9.5 g
Saturated fat: 2.6 g
Carbohydrates: 9.7 g
Sugars: 0.4 g
Dietary fiber: 0.6 g
Protein: 2.5 g
Cholesterol: 7.4 mg
Sodium: 97.1 mg
White Coconut Rough


Ingredients:
"white chocolate wafers"

Directions:
Spread coconut on a tray, and bake at 180C until lightly toasted. You will need to keep checking and giving the tray a shake. Be really careful not to burn it. It can take up to 20 minutes.
Melt chocolate in the microwave or in a double boiler.
Mix Chocolate and coconut together, and pour onto a plastic sheet, spreading out so it is about 0.5cm thick., and put in the fridge to set.
Once it sets, break into pieces, and store it in an airtight container.if it lasts that long!
Grandma Etta’s Chuck Steak Fry-Roast


Ingredients:
vinegar, onion, water, carrots, celery, garlic clove

Directions:
Heat a frying pan; add oil; fry the steak a minute on both sides.
Add vinegar,  add any salt, add the onions and let them fry a couple of minutes.
Add a little water (just enough to cover bottom of pan].
Add carrots, celery, garlic, and any salt and pepper.
Bring to a simmer; cover and cook for 45 minutes to 1-1/2 hours.
Only remove the cover to see if you need to add water.
Outrageous Warm Chicken Nacho Dip
Category: appetizers-and-snacks
By brightlightz

This is my jazzed up version of classic queso dip taken to a heartier level, perfect for football games, tailgating or for taking along to pot lucks in a slow cooker! This is a serious crowd-pleaser that is served hot as a dip, spooned over crisp tortilla chips nacho-style, or rolled up in a warm flour tortilla! The heat can be turned up or down with the addition of jalapenos to taste.

Ingredients:
1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
2 large cooked skinless, boneless chicken breast halves, shredded
⅓ cup sour cream
¼ cup diced green onion
1 ½ tablespoons taco seasoning mix
2 tablespoons minced jalapeno pepper, or to taste  (Optional)
1 cup black beans, rinsed and drained

Directions:
Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion,  , and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 12 servings

Calories: 232.3
Fat: 13.6 g
Saturated fat: 7.2 g
Carbohydrates: 8.7 g
Sugars: 3.1 g
Dietary fiber: 1.8 g
Protein: 18.6 g
Cholesterol: 60.2 mg
Sodium: 790.4 mg
Chocolate Chip Oatmeal Cake


Ingredients:
boiling water, rolled oats, butter, brown sugar, granulated sugar, eggs, vanilla, flour, salt, baking soda, cinnamon, nutmeg, pecan halves

Directions:
Preheat oven to 350*.
Pour boiling water over rolled oats and let stand 20 minutes.
Beat butter until creamy.  Gradually add sugars beating until fluffy.  Blend in vanilla and eggs.
Add softened oatmeal and mix well.  Set aside.
In medium bowl, combine flour, salt, baking soda, cinnamon and nutmeg.  Add dry ingredients to creamy mixture.
Stir in 1 cup dark chocolate chips and 1/4 cup toffee bits.
Pour batter in 9”x13” greased pan.
Sprinkle remaining chocolate chips. toffee bits and pecans on top of cake.
Bake for 45 minutes.
Tip: Good dessert for a picnic or a potluck meal.
Garlic Sausage


Ingredients:
garlic cloves, powdered milk, sea salt, red pepper flakes, dried marjoram, dry red wine, black pepper

Directions:
Place meat and grinder tools, including the bowl, in the fridge for 3 hours.
Remove the tools and process meat through meat grinder with the larger grind plate. Add the remaining ingredients and combine very well. Cover and transfer to the fridge for 4 hours.
Make a small patty and cook it in a pan to verify the seasonings are fine otherwise adjust the ingredients. Lightly oil the sausage stuffer and put casing on. On medium-low speed, fill up the casings and tie them. Prick the sausages.
Aunt Lucille's Apple Crisp


Ingredients:
sliced apples, sugar, cinnamon, all-purpose flour, nutmeg, salt, water, quick oats, all-purpose flour, brown sugar, water, cinnamon, margarine

Directions:
Peel and slice enough apples to fill a 9x13 baking pan about 2/3 full.
Add sugar, cinnamon, flour, nutmeg,salt and water.
Mix well to coat apples.
For the topping, mix the quick oats, flour, brown sugar, water and cinnamon together in a separate bowl.
Cut the margarine in with a pastry blender or with clean hands until crumbly.
Top apples with topping mixure.
Bake at 350 degrees Fahrenheit until the apples are tender, the sauce is bubbly, and the topping is slightly golden brown, about 30 to 35 minutes.
Grilled Chicken Fajita Salad
Category: trusted-brands-recipes-and-tips
By Baking Nana

A low-carb, no-sweat, sizzling hot grilled fajita salad. Garnish with lime wedges and finely chopped cilantro, if desired.

Ingredients:
1 pound skinless, boneless chicken breasts, cut into strips
1 (12 ounce) bottle liquid fajita marinade
2 tablespoons vegetable oil
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 heads romaine lettuce
2  red bell peppers, cut into 1/4-inch strips
½  onion, cut into 1/4-inch strips

Directions:
Combine chicken strips and fajita marinade in a large bowl. Let marinate in the refrigerator, 1 hour to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Combine oil, minced garlic, salt, and pepper together in a bowl. Clean heads of romaine lettuce; cut in half from end to end. Brush halved romaine lettuce with oil-garlic mixture. Add sliced peppers and onions to the oil-garlic mixture. Toss to combine. Arrange the romaine cut-side down on the oiled grill. Cook just until grill marks appear, about 2 minutes. Remove and set aside to cool. If you have a grill basket, spread marinated chicken evenly in the basket; otherwise, thread chicken and vegetables on skewers. Grill chicken for 5 minutes. Turn the chicken in the basket, add the vegetables, and grill until an instant-read thermometer inserted in the chicken reaches 165 degrees F (74 degrees C), about 10 minutes more. Slice grilled lettuce and place on serving plates. Divide chicken and vegetables evenly over the grilled romaine lettuce.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 4 servings

Calories: 282.9
Fat: 10.2 g
Saturated fat: 1.9 g
Carbohydrates: 19.6 g
Sugars: 13.1 g
Dietary fiber: 5.3 g
Protein: 26.6 g
Cholesterol: 64.6 mg
Sodium: 1738.4 mg
Rustic French Rub


Ingredients:
black peppercorns, sea salt, sage leaves, rosemary, thyme, garlic clove, lemon, zest of

Directions:
Chop the sage, rosemary and thyme leaves., Mix in with the salt and pepper in bowl., Now add the garlic and lemon zest and mix again., Use as a rub for all types of meat and chicken.
Pasta Fagioli


Ingredients:
ground beef, onion, carrot, celery, garlic cloves, diced tomatoes, red kidney beans, great northern beans, tomato sauce, white vinegar, salt, oregano, basil, thyme, black pepper, cayenne pepper, ditali pasta

Directions:
Saute beef in large pot until beef starts to brown.
Drain grease and add onions, carrots, tomatoes,garlic, and celery and simmer for about 10 minutes.
Add rest of ingredients, (not the pasta] and simmer for 1 hour; season to taste.
About 50 min into simmer, add uncooked pasta.
While pasta cooks in the soup may need to add more v-8 as the pasta soaks up the liquid. I add another 6 oz can of V-8 while the pasta cooks.
Chewiest Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking soda, butter, brown sugar, white sugar, vanilla instant pudding mix, eggs

Directions:
1.	Preheat oven to 350 degrees F (175 degrees C]. Sift together the flour and baking soda, set aside.
2.	In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3.	Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Potato Cheddar Scones


Ingredients:
whole wheat flour, white flour, baking powder, salt, sugar, butter, potato, sharp cheddar cheese, poppy seeds, dried dill, milk, butter

Directions:
Preheat oven to 425*F.
Lightly grease a baking sheet.
In a large mixing bowl, combine the two flours together with baking powder, salt and sugar.
Using a pastry blender (or your hands], cut butter into flour mixture until crumbly.
Stir in the shredded potatoes, cheese, poppy seeds and dill.
Make a well in the center and add enough milk to make a soft dough (adding more milk as needed].
Turn out onto a lightly floured work surface and gently knead several times.
Pat into two 6 to 8-inch rounds about 1-inch thick.
Cut each into 6 to 8 wedges.
Place on prepared baking sheet.
Brush with melted butter.
Bake until lightly golden, about 12 to 16 minutes.
Makes 12 to 16 Scones.
Chicken With Cherries and Kale


Ingredients:
boneless skinless chicken breasts, shallots, frozen cherries, Dijon mustard, olive oil, kale

Directions:
Rinse the chicken breast and pat dry.
With a mallet or skillet, pound the chicken breast to 1/4 inch thickness.
Heat grapeseed oil in a large skillet over medium heat, then add shallots and saute for one minute.
Add cherries, cover and cook for 2-3 minutes, until cherries are soft and no longer frozen.
Add balsamic vinegar, then stir in mustard and kale.
Cover and cook over low heat 4-5 minutes, until kale is just wilted, stirring occasionally.
In another large skillet, heat olive oil over medium high heat.
Add chicken cutlets to the pan and sprinkle them with salt and pepper.
Cook 4-5 minutes on each side, until outside is browned and chicken is cooked through.
Transfer chicken to pan containing cherry sauce and kale.
Allow to marinate over low heat for 2-3 minutes so that chicken absorbs some of the sauce.
Serve.
Tomato Cucumber Onion Salad
Category: salad
By kissthecook

Many say this is a great summer dish, but I find that I crave it ALL YEAR ROUND! Very addicting, goes with everything, very fast and easy, and always impresses with its amazing flavor!

Ingredients:
1 cup diced cucumber
1 cup diced fresh tomato
½ cup olive oil
½ cup red wine vinegar
¼ cup diced red onion
1 teaspoon white pepper
1 teaspoon salt, or to taste

Directions:
Toss cucumber, tomato, olive oil, red wine vinegar, red onion, and white pepper together in a large bowl; season with salt. Refrigerate until slightly chilled, 10 to 15 minutes.

Prep time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 266.3
Fat: 27.1 g
Saturated fat: 3.8 g
Carbohydrates: 6.5 g
Sugars: 2.2 g
Dietary fiber: 1 g
Protein: 0.8 g
Sodium: 585.3 mg
Barbecued Tofu With Onions and Peppers


Ingredients:
firm tofu, reduced sodium ketchup, Dijon mustard, water, canola oil, garlic, ground black pepper, liquid smoke, onions, green peppers, cooked brown rice

Directions:
First the tofu should be waterpacked or cotton.  Do not use silken it won't work.  Freeze the tofu.  Thaw completely.  Then press to drain.  To press:  wrap tofu in cheesecloth or paper towels to help keep shape if desired.  Next place on a cutting board set at a slant.  Place a heavy dinner plate on top.  Let the plate do it's work. Let for at least 10 minutes.
Seed the green peppers and cut into strips.
Now lets do some cooking.
Preheat the oven to 375º.
In baking dish [2qt], combine ketchup, mustard, water, oil, garlic, black pepper, liquid smoke and hot sauce.
With long side of tofu facing you cut into 1/2 inch slices starting at short end.  Dip both sides of the slices in the kechup mix.  Put on plate and set aside.
Dip onions in ketchup mix.  set aside.
Put the green peppers in the mix.  Let them in the dish they form the bottom.  Arrange the tofu on top of the peppers then arrange the onions on top of the tofu.
Use foil to cover and bake 15 minutes.
Place on the rice and serve.
You may also marinate the tofu in the ketchup mix if you like for a while.  This would make the taste better for new tofu users [trust me].
Baked Ham and Cheese in a Mashed Potato Crust


Ingredients:
mashed potatoes, prepared mustard, low fat cottage cheese, cooked ham, low-fat cheddar cheese

Directions:
Preheat oven to 350.
Mix mashed potatoes and mustard (personally, I prefer to leave the mustard out, but that's just me.]  Spread evenly in bottom of non-stick 8x8 baking pan.
Add ham cubes in layer on top of potatoes.
In electric blender, blend cottage cheese and cheddar cheese until fairly smooth.  Spread over ham.
Bake for 30 minutes.
English Muffin Bread
Category: breakfast-and-brunch
By JJ

This bread has the chewy consistency of English muffins. It's especially good  toasted!

Ingredients:
2 cups milk
½ cup water
2 tablespoons cornmeal
6 cups bread flour
2 (.25 ounce) packages active dry yeast
1 tablespoon white sugar
2 teaspoons salt
¼ teaspoon baking soda

Directions:
Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans. In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.

Prep time: 1 hr
Cook time: 25 mins
Total time: 1 hr 25 mins
Yields: 2 - 8x4 inch loaf pans

Calories: 167.8
Fat: 1.2 g
Saturated fat: 0.4 g
Carbohydrates: 32.4 g
Sugars: 1.9 g
Dietary fiber: 1.2 g
Protein: 6.1 g
Cholesterol: 2 mg
Sodium: 259.7 mg
Chicken Enchiladas Verde


Ingredients:
olive oil, onion, red bell pepper, garlic cloves, chili peppers, chicken breasts, monterey jack pepper cheese, sour cream, cilantro, canola oil, white corn tortillas, green chili salsa, sour cream, sliced ripe olives

Directions:
Preheat oven to 350 degrees.
In large saucepan, heat olive oil.  Add onion, red bell pepper, Serrano pepper, garlic, and chile peppers.  Saute until onion is translucent.  Remove from heat.
Add chicken, 2 cups of the pepper jack cheese, sour cream, cilantro, salt and pepper, mixing well until thoroughly combined.
In 8 inch skillet, heat canola oil.  Place tortillas, one at a time, in the oil, turning over, immediately, just to make tortillas pliable and easy to work with.  DO NOT FRY UNTIL CRISP!  Drain on paper towels.
Fill each tortilla with a few tablespoons of chicken mixture.  Roll and place seam side down in a lightly greased 9 x 13 inch baking dish.
Top with Enchilada Sauce and remaining cheese.  Bake for 30 minutes.
Garnish with green salsa, sour cream, and ripe olives.