These chicken enchilada’s are great for a weeknight and so delicious!
2 Chicken breast
1 can of medium red enchilada sauce
1 can of green chile sauce
1 small can of sliced black olives
We can do this the hard way…or we can do this the easy way…let’s start first with the easy way.
Put 2 chicken breasts in a crock pot along with 1/2 cup of chicken broth, season with a little salt and pepper.
Leave this on while you are out and about for the day. When you are ready to make dinner, put the cooked chicken in a bowl and shred it. Add salsa to the shredded chicken, to your taste.
Rewind! …time for the hard way…put 2 chicken breasts in a big sauce pot and cover with a mixture of water and chicken broth, season lightly with salt and pepper and you could even throw in some jalapeños if you want! Boil the chicken then place the cooked chicken in a bowl and shred it. Add some salsa to the shredded chicken to your taste.
Grab a flour tortillas it’s time to stuff those babies!
Place a tortilla on a plate and place the chicken mixture in a line down the center, put a medium amount…don’t overdo it or it won’t fold! (I’ve been to that rodeo…still can’t quite master the art of the filling)
Sprinkle some cheddar cheese over the chicken, to your taste.
Fold up all the sides, so the chicken mix can’t escape!
Place in a glass baking dish.
Continue making them until you run out of chicken mix.
Mix the two enchilada sauces together in a bowl.
Pour the sauce so it covers all of the tortillas, sprinkle with cheese, sliced jalapeño and black olives.
Bake at 350 until the cheese is melted.
There are so many ways you can dress this up or down…play around with it!