Chicken Enchiladas

Cooking Time : 1 hour   Serves 4 people (or two hungry cowboys)
2 chicken breasts
1 can rotel
1 Tbs EVOO
1/2 large white onion diced
2 cloves garlic (more if you're like me) minced
1 cup shredded pepper jack cheese plus extra for topping
1 cup sour cream
1 small can sliced or diced black olives
8 oz can Salsa Verde
S&P
8 Flour Tortillas toasted
 
Heat oven to 350 degrees.
In a heavy skillet heat up EVOO, S&P your chicken breasts and cook over very low heat. Cover with Rotel and put a lid on skillet.  Cook for 15 minutes or until chicken is cooked completely through. 
In the meantime; In a large bowl add sour cream, cheese, salsa verde, cheese, diced onion, garlic and olives.  S&P mixture to taste.
Shred chicken leaving rotel in pan for later.  add chicken to the bowl of the other filling.  
Toast your flour tortillas on a griddle or grill pan until just crisp (this helps keep them from being too doughy later)  add mixture to one tortilla at a time wrap and place in a pan.  Once all tortillas are filled, cover with extra cheese and leftover Rotel.
Cover with foil and bake for 30 minutes.  Uncover and continue to cook for 5-7 minutes until cheese is melted. 
 
Serve with cold sour cream, salsa or guacamole. 
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