Chicken Enchiladas

These enchiladas are super easy, delicious and somewhat weight watcher friendly. Chimichangas, Tacos, and Mexican pizzas can also be made from the Chicken base recipe - use your imagination for other variations. See those posts for recipes.

• Ready In: 30 mins
• Serves: 6
• Yields: 12 enchiliadas

Ingredients

• Chicken Base Recipe

• 8  ounces  shredded  cooked boneless skinless chicken breasts (I use store roasted chicken or 2 half breasts simmered in water until cooked. (Tip shred chicken whi)
• 1 (4 ounce) can diced green chilies
• 12  ounces  deli style salsa

• Optional toppings

•  sour cream (optional)
•  cilantro (optional)
•  hot pepper sauce (optional)
•  jalapeno (optional)
•  olive (optional)
•  avocado (optional)
•  guacamole (optional)
•  salsa (optional)

• Enchilada Filling

•  chicken base
• 0.5 (19 ounce) can  enchilada sauce, green (or red if you prefer)
• 12  corn tortillas
• 16  ounces  shredded  low-fat Mexican cheese blend
• 12  sliced  olives

Directions

1. Cover bottom of baking dish with thin layer of sauce.
2. Warm tortilla's between paper towels til pliable (15-20 seconds in mircowave).
3. In center of each tortilla place scant 1/4 C of chicken base mix and.
4. 1oz Mexican blend shredded cheese.
5. Roll tortilla - enchilada style.
6. Place rolled tortillas, edge down, in sauce layered baking dish pour remaining sauce over all, top with remaining cheese and sliced olives.
7. Bake 350° until cheese is bubbly about 15-20 minutes.
8. serve immediately.