Hello Hello Everyone! So a few nights ago I was craving Mexican...obviously not authentic, but whatever. I've always pretty much sucked at enchiladas (kind of like my issues with Mac & Cheese), however, I think this recipe turned out pretty good!
Not pictured is a pack of skinless, boneless chicken breasts (They were thawing).
Ooey Gooey, cheesy goodness!
Enjoy!
~ Ingredients ~
- 1 packet of taco seasoning
- 1 - 4 oz can of green chilies
- 1 can of corn
- 1 - 4 oz can of sliced olives
- 1 medium onion
- 2 cloves garlic
- 2 cups cheese
- 1 cup sour cream (or Greek yogurt)
- 1 cup salsa
- 1 pack of 8 tortillas
- 1 lb of chicken
~ Directions ~
First things first, boil and then shred your chicken. Easy enough.I throw my chicken breasts into a soup pot filled with boiling water. Takes about 15 minutes for them to cook through. Check the insides first before shredding.
While your chicken is boiling, heat a large skillet to medium high heat. Saute your chopped onion and garlic for about 5-7 minutes.
Next, mix the seasoning packet, chilies, olives, 1.5 cups of cheese, corn, sour cream, and salsa in a medium sized bowl.
When your chicken, onions and mixture are complete, mix them all together in one bowl.
Use a spoon to fill your tortillas with about 3-4 ounces of your mix. You'll have enough for at least all 8 tortillas and a bit of extra too.
I try to make sure there is extra because I like to spoon it over the top. Helps to keep the tortillas from getting TOO crispy.
Cover with remaining cheese.
Bake uncovered in the oven at 350 degrees (172 C) for about 25 to 30 minutes.
Let them set for a few minutes before serving. Tastes awesome with Spanish rice or a side salad.
Enjoy!
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