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This Chicken Enchiladas recipe has an unique take on the traditional Mexican dish that will satisfy and tickle your taste buds. It’s very interesting in that it calls for black olives, which I am not normally a fan of but in this recipe; I love them. A dear friend of ours made these for us right before we left Korea to come back to the States and since then we’ve adapted the recipe slightly and added our own Tomatillo Sauce to it and now it seems to be perfect for us and we hope you agree.
Serves: 9×13 pan
Ingredients
- 14-18 Corn tortillas
- Rotisserie chicken (approximately 3 chicken breasts if your not using a rotisserie) shredded
- 1 4oz can of diced black olives- drained
- 2 cups shredded cheese plus some for topping
- 1 can enchilada sauce – we prefer green but red can be used
- 1/2 – 3/4 cup tomatillo sauce
Directions
Pre-heat oven to 350ºF
Shred your chicken and start assembling your delicious chicken enchiladas. On the inside of the enchilada place tomatillo sauce if using along with chicken, black olives and cheese. Roll up and place into your 9×13 pan. The corn tortillas roll much easier if slightly headed.
When you pan is filled up, pour the enchilada sauce over top and sprinkle with more cheese.
Bake 25 mins until heated through and cheese is melted on top. When plating, drizzle with more tomatillo sauce, slightly warm up, and serve up your tasty Chicken Enchiladas.
Chicken Enchiladas
Ingredients
- 14-18 corn tortillas
- 1 rotisserie chicken
- 1 4 oz can diced black olives
- 2 cups shredded cheese plus some for sprinkling on top
- 1 14 oz can enchilada sauce we prefer green
- ½-¾ cup tomatillo sauce plus some for drizzle on top
Instructions
- Pre-heat oven to 350°F
- Shred your chicken and start assembling your delicious chicken enchiladas. On the inside of the enchilada place tomatillo sauce if using along with chicken, black olives and cheese. Roll up and place into your 9×13 pan. The corn tortillas roll much easier if slightly headed.
- When you pan is filled up, pour the enchilada sauce over top and sprinkle with more cheese.
- Bake 25 mins until heated through and cheese is melted on top. When plating, drizzle with more tomatillo sauce, slightly warm up, and serve up your tasty Chicken Enchiladas.
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