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The ingredients needed to cook Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style):
- Get 1 packages Corn Tortillas
- You need 2 1/2 cup Shredded Chicken Breast
- Use 2 can Green Enchillada Sauce
- Get 2/3 cup Diced Olives
- Get 2/3 cup Diced Green Chile
- You need 1/4 cup Diced Jalapeño
- Get 1/4 cup Diced Onion
- Provide 4 cup Krafts Mexican Blend Shredded Cheese
Instructions to make Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style):
- Preheat oven 400°.
- Boil 3 - 4 white meat chicken breast. Season with favorite spices ( I use Tony Chachere's Creole Seasoning). After Chicken is cooked thoroughly either shred chicken by simply pulling breast apart strand by strand our finely chopping.
- Pour cans of favorite green enchillada sauce ( I use Las Palmas or Victoria brand) into bowl. Dip corn tortillia's into sauce one by one soaking tortilla layer bottom of 12" X 9" pan.
- Layer Shredded chicken over tortillas. Add, diced chiles, diced jalapeño, chopped onion, olives, cheese and another layer of soaked tortillas. Repeat 2 times. On top, add last layer of tortillas, spread remaining enchillada sauce on top and cover in cheese and remaining olives. Bake for approximately 30 minutes or until top us golden brown. Serve with sour cream and hot sauce.
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