Cheesey Chicken Enchiladas
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chicken breast halves, skinless and boneless
cheddar cheese, shredded
Preheat oven 350 degrees F, grease 13x9 pan
Dice chicken breasts and cook in frying pan
When chicken is done add taco season as per packet directions. Simmer for 5 minutes
Take 1 flour tortilla, put some shredded cheese across the tortilla then add chicken. (I use a large serving spoon, but amount of chicken is up to you.) Then roll and place in pan with seam side down.
Repeat til all chicken is done. Might need another pan.
Poor the sauce from the chicken over the top of the rolled tortillas and top with remaining shredded cheese.
Cover with foil and back for 30 mintues. Then bake for 15 minutes uncovered.
While baking dice tomatoes, slice olives and green onions (using stalk and all), and warm nacho cheese.
When done cut each enchilada in half and plate one half in center of plate and other half leaning with cut side up.
Around enchilada place tortilla chips. Top with tomatoes, olives, green onions and drizzle nacho cheese over the top. Add dollop of sour cream and add a few green onions for decorations.