• A7d1c1c8ee4784eed3fbb0bdbbd4509e

Chicken Enchiladas

This one of Jill's staple recipes. It was the first meal she cooked for Jim, Ryan and Joshua on the first night she met the boys. Joshua helped make the entire meal!

Prep
Cook
Serves 10people
Ingredients
2
cloves Garlic, Minced
1
whole Can (1 1/2 Cups) Enchilada Sauce
1
can diced green chilies (preferrably hatch)
1
can sliced black olives
Salt
Ground Black Pepper
1
whole cooked Chicken
1
cup Shredded Cheddar Cheese, Divided
1
cup Shredded Monterey Jack Cheese, Divided
1/2
cup Plus 1 Tablespoon Of Fresh Cilantro, Roughly Chopped, Divided
12
whole 6 Inch Corn Tortillas
Optional Garnishes: Avocado, Sour Cream, Chopped Cilantro, Etc
Directions
1.
Preheat oven to 400 degrees F.
2.
Remove and shred meat from chicken.
3.
Sauté minced garlic and green chilies, then add 1/2 enchilada sauce in a deep skillet and heat to boiling.
4.
Add shredded chicken to skillet with enchilada sauce. Generously sprinkle kosher salt and ground black pepper. Reduce the heat to low, cover and cook until the chicken well coated and heated through. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
5.
Once chicken is cooled add olives, 1/2 cup each of the Monterrey jack and cheddar cheeses and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.
6.
Wipe skillet and heat up 1/4 of enchilada sauce. Heat and soften tortillas in enchilada sauce.
7.
Spoon about 1/3 cup of the chicken mixture along the center of the warm tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.
8.
Top enchilada with remaining sauce, cheese and cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.
9.
Remove from the oven and let stand 5-10 minutes prior to serving.
10.
Feel free to add avocado, a dollop (or two!) of sour cream and some more chopped cilantro for a garnish if you’d like.

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