Ingredients
2 Tbsp Oil
4 Chicken Breasts, cooked and shredded
1 Onion, chopped
1 Bell Pepper, chopped
2 Cloves Garlic, chopped
4 Cups Cheddar Cheese, shredded (plus a little extra to munch on while you work)
3 Cups Enchilada Sauce
20 Corn Tortillas
2 Handfuls of Black Olives
Instructions
1. Heat frying pan on medium-high. Add oil; saute onion, bell pepper, and garlic until soft. Add shredded chicken and some of the enchilada sauce. Simmer.
2. Heat oil in skillet on high. Add a tortilla and heat for three seconds, flip. Add another tortilla under the first, heating for three seconds. Continue adding tortillas on the bottom one at a time.
3. Pour some of the enchilada sauce on the bottom of a glass baking dish. Add some of the chicken mixture and cheese to each tortilla, roll them up, and place them in the baking dish seam side down. Top with remaining sauce and cheese. Add olives on top.
4. Bake in a 400 degree oven for 30 minutes. Serve with sour cream and avocado.
Mom Tip:
2 Tbsp Oil
4 Chicken Breasts, cooked and shredded
1 Onion, chopped
1 Bell Pepper, chopped
2 Cloves Garlic, chopped
4 Cups Cheddar Cheese, shredded (plus a little extra to munch on while you work)
3 Cups Enchilada Sauce
20 Corn Tortillas
2 Handfuls of Black Olives
Instructions
1. Heat frying pan on medium-high. Add oil; saute onion, bell pepper, and garlic until soft. Add shredded chicken and some of the enchilada sauce. Simmer.
2. Heat oil in skillet on high. Add a tortilla and heat for three seconds, flip. Add another tortilla under the first, heating for three seconds. Continue adding tortillas on the bottom one at a time.
3. Pour some of the enchilada sauce on the bottom of a glass baking dish. Add some of the chicken mixture and cheese to each tortilla, roll them up, and place them in the baking dish seam side down. Top with remaining sauce and cheese. Add olives on top.
4. Bake in a 400 degree oven for 30 minutes. Serve with sour cream and avocado.
Mom Tip:
By making my own enchilada sauce, I can make it as mild or as spicy as I want. Right now, it's very mild because that's what you kiddos will eat. Daddy spices his up a bit by adding some salsa on top.
Daddy doesn't like beans, but if he did I would only use two chicken breasts and substitute the other two breasts for beans, about two cups.
The picture above shows half of the enchiladas this recipe makes. Split the recipe into two dishes. Eat half of the enchiladas now and freeze the other half for later.
*Serve with Mexican rice and black beans.
*Serve with Mexican rice and black beans.
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