This is a family favorite here at the nest. Hope you enjoy it as much.
If you would like to find more recipes just follow this link to Designs by Gollum for Foody Friday.
Chicken Cheese Enchiladas
3 cups cooked and shredded chicken
2 cups (8oz) shredded Monterey Jack cheese1
4oz. can diced green Chiles
3/4 cup sour cream
1/2 cup sliced green onions
1/2 tsp ground cumin (or taco seasoning)
1/3 cup fresh cilantroto
Salt to taste
½ 8oz can of black olives sliced
8 corn or flour tortillas, warmed
1 10oz can of enchilada sauce
1/2 cup shredded Cheddar cheese
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro.
Lightly grease a large lasagna dish Preheat oven to 350F
In large bowl, combine the shredded chicken, 1 1/2 cups (375ml) Monterey Jack cheese, green chilies, sour cream, green onions, cumin and salt. Add black olives, reserving a few (about 1 1/2 tablespoons) for garnish, mix well.
Place about a 1/3 cup chicken mixture down the center of each tortilla. Roll to enclose filling; place enchiladas seam side down, into the greased baking dish. Pour sauce over enchiladas, spreading evenly.
Cover and bake at 350F (180C) for 30 minutes or until heated through and bubbly.
Uncover and sprinkle remaining Monterey Jack cheese and Cheddar cheese over enchiladas. Bake (uncovered) for an additional 5 minutes or until cheese melts.
Garnish with toppings of choice and enjoy!
*note: I pouch 2-3 chicken breast in water with a some dried onion, garlic powder and salt to taste, then I allow them to cool before I shred them, you could also use a roasted chicken from the grocery store.
*note: if there is a particular season or herb your family doesn’t like, say cilantro or hot peppers, just exclude it, it won’t change the flavor that much