Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chellie mac's rockin' chicken enchilladas ( layer style). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have chellie mac's rockin' chicken enchilladas ( layer style) using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style):
- Prepare Corn Tortillas
- Take Shredded Chicken Breast
- Prepare Green Enchillada Sauce
- Make ready Diced Olives
- Prepare Diced Green Chile
- Prepare Diced Jalapeño
- Prepare Diced Onion
- Get Krafts Mexican Blend Shredded Cheese
Steps to make Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style):
- Preheat oven 400°.
- Boil 3 - 4 white meat chicken breast. Season with favorite spices ( I use Tony Chachere's Creole Seasoning). After Chicken is cooked thoroughly either shred chicken by simply pulling breast apart strand by strand our finely chopping.
- Pour cans of favorite green enchillada sauce ( I use Las Palmas or Victoria brand) into bowl. Dip corn tortillia's into sauce one by one soaking tortilla layer bottom of 12" X 9" pan.
- Layer Shredded chicken over tortillas. Add, diced chiles, diced jalapeño, chopped onion, olives, cheese and another layer of soaked tortillas. Repeat 2 times. On top, add last layer of tortillas, spread remaining enchillada sauce on top and cover in cheese and remaining olives. Bake for approximately 30 minutes or until top us golden brown. Serve with sour cream and hot sauce.
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