Chicken Chile Verde Enchiladas

Recipe by Engrossed
READY IN: 50mins
SERVES: 6-14




  • Cook chicken breasts and shred.
  • Preheat oven to 350°F.
  • Stir together cooked shredded chicken, first 2 cups of cheeses, sour cream, onion and diced green chiles. It should be the texture of chicken salad.
  • Coat the bottom of a 13x9 baking dish with enchilada sauce.
  • Optional: If tortillas are going to crack you can warm them in the oven or dip them in enchilada sauce.
  • Place a scant 1/2 cup of the chicken mixture on each tortilla. Roll up and place seam side down in the baking dish. **Use 1/3 cup of chicken mixture in thin tortillas.**.
  • After all of the tortillas are filled and in the baking dish pour all of the remaining enchilada sauce over them.
  • Top with the remaining 2/3 cups of shredded cheeses and sliced olives.
  • Bake for 35 minutes or until bubbly.