Chicken Enchiladas

Submitted by ARicePatty

"I love this recipe. I think my cousin emailed it to me years ago. I never go by the recipe exactly always adding more cheese or more of the other ingredients to suit my taste buds. I always serve this with refried beans, spanish rice, shredded lettuce and sour cream. A great meal as leftovers. It must marinate in the refrigerator after baking and is absolutely delicious the next day. I have used small tortillas too, it just takes more prep time. The prep time is a guess."

 

• Ready In: 50mins
• Ingredients: 9
• Yields: 10 Enchiladas
• Serves: 10

ingredients

• 2 lbs boneless skinless chicken breasts
• 8 ounces tomato paste
• 10 cups cheddar cheese, finely shredded
• 16 ounces sour cream
• 4 ounces green chilies, diced
• 4 ounces black olives, diced
• 10 flour tortillas
• 1 cup green onion, chopped
• 1 1⁄4 ounces dry enchilada mix, packet

directions

1. Boil chicken breasts, rinse, cool and shred.
2. In large mixing bowl add sour cream, 5 cups cheese, chiles, 2 ounces black olives, 1/2 cup green onions and chicken, mix well.
3. In small bowl, mix together enchilada mix, tomato paste and a little water, keeping the mixture smooth, not runny or thick.
4. Spread a little bit of the enchilada/tomato mixture down the center of each tortilla.
5. Spread chicken filling down the center on top of enchilada/tomato mixture to about 1 inch from ends.
6. Roll each tortilla and place in large baking dish.
7. Use the rest of the enchilada/tomato mixture to the top of each rolled tortilla, cheese, green onions and then black olives.
8. Bake 350 degrees for about 25 - 30 minutes.
9. Serve with over a bed of chilled shredded lettuce, topped with sour cream, and with re-fried beans and spanish rice as side dishes.