Cheesey Chicken Enchiladas
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- 2 lb
- chicken breast halves, skinless and boneless
- 3 c
- cheddar cheese, shredded
- 2 pkg
- taco seasoning mix
- tortillas, flour
- green onions
- 1 can(s)
- black olives
- sour cream
- nacho cheese
- tortilla chips, baked
1Preheat oven 350 degrees F, grease 13x9 pan
2Dice chicken breasts and cook in frying pan
3When chicken is done add taco season as per packet directions. Simmer for 5 minutes
4Take 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.
5Repeat til all chicken is done. Might need another pan.
6Poor the sauce from the chicken over the top of the rolled tortillas and top with remaining shredded cheese.
7Cover with foil and back for 30 mintues. Then bake for 15 minutes uncovered.
8While baking dice tomatoes, slice olives and green onions (using stalk and all), and warm nacho cheese.
9When done cut each enchilada in half and plate one half in center of plate and other half leaning with cut side up.
10Around 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.