Stacy's Easy Chicken Enchiladas

Recipe for:    Chicken Enchiladas                       Serves:  4-5                  From:  Stacy

3-4 boneless skinless chicken breasts (about 1 ¼  - 1 ½  lb)
1 package white corn tortillas (at least 15)
2 cups shredded cheddar cheese (or use a mixture with mozzarella)
1 large can (20oz) Las Palmas green enchilada sauce
1 small can diced green chilies
1 small can sliced olives

1.    Simmer chicken breasts 20-30 minutes until done.  Let cool in water.
2.    Preheat oven to 350 degrees.
3.    Shred chicken, place in large bowl.
4.    Add to bowl: 1/2 cheese, 1/2 enchilada sauce, can of chilies.
5.    Warm tortillas in microwave until soft (wrap in wet paper towel to keep moist).
6.    Place a small scoop of chicken mixture (maybe 1/4 cup?) in each tortilla and roll.
7.    Line enchiladas in a 9 x 13 baking pan.
8.    Top with remaining enchilada sauce and cheese.  Sprinkle with olives.
9.    Bake at 350 degrees uncovered for 45 minutes.

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