Ingredients
- 3 boneless skinless chicken breasts, cooked and shredded (about 5 cups)
- 1 cup cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- 1 to 1 1/4 cups sour cream
- 1/2 to 3/4 cup onion, diced
- 2 cans (4 ounce each) diced mild green chilies
- 12 to 16 small fajita size flour tortillas
- 1 (28 ounce) can green enchilada sauce, plus
- 1 (10 ounce) can green enchilada sauce
- 1/3 cup cheddar cheese, shredded to top
- 1/3 cup monterey jack cheese, shredded to top
- 1 (2 1/4 ounce) can black olives (sliced black olives, drained to top)
How to Make
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Step 1: Cook chicken breasts and shred. Preheat oven to 350°F.
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Step 2: Stir together cooked shredded chicken, first 2 cups of cheeses, sour cream, onion and diced green chiles. It should be the texture of chicken salad.
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Step 3: Coat the bottom of a 13x9 baking dish with enchilada sauce.
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Step 4: Optional: If tortillas are going to crack you can warm them in the oven or dip them in enchilada sauce.
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Step 5: Place a scant 1/2 cup of the chicken mixture on each tortilla. Roll up and place seam side down in the baking dish. **Use 1/3 cup of chicken mixture in thin tortillas.**.
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Step 6: After all of the tortillas are filled and in the baking dish pour all of the remaining enchilada sauce over them.
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Step 7: Top with the remaining 2/3 cups of shredded cheeses and sliced olives.
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Step 8: Bake for 35 minutes or until bubbly.
We hope you enjoy this recipe!
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