Chicken Enchiladas with Cheesy Tortillas

 Give these babies a try! Serve with sour cream absolutely a hit.

The secret is in the seasonings!

Chicken Enchiladas are a classic American family favorite!

Ingredients:

8 oz. Shredded cheddar or cheddar jack cheese

12 oz. Shredded chicken

¼ + ¼ C. Enchilada sauce divided

¼ C. Canned chopped green chilis

1 Tbsp. Olive oil

¼ C. Sour cream

¼ C. Chopped black olives

¼ C. Chopped green onions

How to make Chicken Enchiladas with Cheesy Tortillas:

Step 1. Preheat the oven to 375 degrees.

Step 2. Layer a large baking sheet with parchment paper.

Step 3. Sprinkle the shredded cheese into 4-5 inch wide circles on the baking sheet, leaving space between each circle for the cheese to expand.

Step 4. Bake the cheese for 8-10 minutes until it just starts to brown on the edges, and takes on a lace-like appearance.

Step 5. While the cheese is baking, heat the olive oil in a skillet.

Step 6. Add the shredded chicken and ¼ cup of the enchilada sauce to the skillet, and stir to combine.

Step 7. Place the green chilis in the skillet, and saute the meat mixture until it is heated through. Remove and set aside.

Step 8. When the cheese is done baking, let it cool for 1-2 minutes until you are able to handle it.

Step 9. Place a layer of the meat mixture down the center of each cheese circle, and roll the cheese around the filling to form an enchilada. Allow to sit and cool for a few minutes longer.

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Step 10. Transfer the enchiladas to a plate, and top with the other ¼ cup of enchilada sauce, sour cream, black olives and green onions before serving.

Enjoy!

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Chicken Enchiladas with Cheesy Tortillas

Yield: 6

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

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Ingredients

• 8 oz. Shredded cheddar or cheddar jack cheese
• 12 oz. Shredded chicken
• ¼ + ¼ C. Enchilada sauce divided
• ¼ C. Canned chopped green chilis
• 1 Tbsp. Olive oil
• ¼ C. Sour cream
• ¼ C. Chopped black olives
• ¼ C. Chopped green onions

Instructions

1. Preheat the oven to 375 degrees.
2. Layer a large baking sheet with parchment paper.
3. Sprinkle the shredded cheese into 4-5 inch wide circles on the baking sheet, leaving space between each circle for the cheese to expand.
4. Bake the cheese for 8-10 minutes until it just starts to brown on the edges, and takes on a lace-like appearance.
5. While the cheese is baking, heat the olive oil in a skillet.
6. Add the shredded chicken and ¼ cup of the enchilada sauce to the skillet, and stir to combine.
7. Place the green chilis in the skillet, and saute the meat mixture until it is heated through. Remove and set aside.
8. When the cheese is done baking, let it cool for 1-2 minutes until you are able to handle it.
9. Place a layer of the meat mixture down the center of each cheese circle, and roll the cheese around the filling to form an enchilada. Allow to sit and cool for a few minutes longer.
10. Transfer the enchiladas to a plate, and top with the other ¼ cup of enchilada sauce, sour cream, black olives and green onions before serving.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 334Total Fat: 24gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 94mgSodium: 417mgCarbohydrates: 3gNet Carbohydrates: 0gFiber: 0gSugar: 1gSugar Alcohols: 0gProtein: 25g

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