Cheesy, yummy chicken enchiladas!"
3-4 boneless, skinless chicken breasts
1 pkg tortillas
3-4 cans green enchilada sauce
2 small bowls sour cream
1 pkg shredded cheese
1 can black olives (optional)
1 jar pico de gallo or salsa (optional)
Boil chicken breast until done, but still moist, after seasoning with favorite seasonings. Shred chicken in large bowl. Add sour cream and 1/3 of the green enchilada sauce and fold together until chicken is well covered. Place generous amount of mixture down middle of tortilla. Roll up tortilla and place seam down in 9x12 baking dish until bottom of dish is completely covered. Pour remaining green enchilada sauce over all enchiladas until completely covered. Sprinkle generous amount of grated cheese over enchiladas. Bake in 350-375 degree oven until cheese is slightly brown and bubbling, approximately 30 minutes. Serve while still hot.
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