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chicken enchiladas ready to eat

Chicken Enchiladas

This Chicken Enchiladas recipe has an unique take on the traditional Mexican dish that will satisfy and tickle your taste buds.
Author: Jenna & Nathan
Servings: 6 people
Prep Time: 20 minutes
Cook Time: 25 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: chicken, enchilada

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 9x13 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.