Ingredients Jump to Instructions ↓

  1. 1/4 teaspoons Mexican or taco seasoning or 1 envelope Chicken taco seasoning

  2. 1/2 to 4 (4-ounce) boneless, skinless chicken breasts

  3. 1 1/2 cups mild or medium traditional red enchilada sauce

  4. 1 1/2 cups canned medium green chili enchilada sauce

  5. 2 cups finely shredded cheddar cheese, divided (you can use light cheese if you want) (reserve some for the topping)

  6. 1/3 to 1/2 cup chopped fresh cilantro leaves

  7. 1 can drained, sliced black olive s

  8. 1 small can drained, chopped green chilies

  9. 8 (6-inch) white flour or yellow corn tortillas (use any tortillas of choice)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 425 degrees. To shred chicken:: cook it however you prefer. I find it easiest to shred by boiling the chicken in a pot with chicken broth for 10 to 15 minutes. Check the chicken before draining to ensure that it is cooked through but not overly done. Drain the chicken and let cool or put on ice if you are shredding right away. Shred the chicken by hand or with a fork if you prefer, into your preferred size pieces. If you prefer not to shred, you can grill or bake seasoned chicken and cut into bite size chunks. In a pan over medium low heat, mix the water, seasoning, and salt (⅛ tsp. if you are using salt-free seasoning mix). Simmer for a minute or two and when well combined add the shredded chicken and mix to coat. Ensure that all the chicken is seasoned. In a medium saute or frying pan over low to medium heat, combine the enchilada sauces. Stir to combine and simmer to warm up, not boil. It’s important to use a wide enough pan to be able to dip the tortillas into the sauce. Spoon enough sauce into a 13x9x2 inch baking dish to evenly coat the bottom. Optional*:: If using corn tortillas, wrap in a damp, clean, lint-free dish towel and microwave them until just warm and just soft and pliable, about 30 seconds. If using whole wheat or low carb tortillas skip this step, it actually makes it harder to roll them. Dip one tortilla in the remaining sauce, to coat both sides. In a strip down the center of the tortilla place your cheese, olives, green chilis, optional beans and rice, and chicken. Roll the tortilla up and place seam side down in the casserole dish. Ladle the remaining sauce over the top then sprinkle the tops evenly with the remaining cheese. You can also garnish with some olives if you like. Cover the dish with foil and bake it for 10 minutes. Remove the foil and bake the enchiladas an additional 10 minutes or until the cheese is melted both on the top and on the insides. Medium heat sauces are not overly hot. Mild may be too bland unless you really prefer your food with no heat or your favorite brand of sauce is hotter than others.


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