Green Chile Chicken Enchiladas
1 or 2 Tablespoons oil
1/2 cup diced onion
1 or 2 cloves garlic, minced
*3 to 4 boneless, skinless chicken breasts, cooked and shredded
1 small can diced green chile's
2 small cans green chile enchilada sauce
Corn Tortilla's
Monterey Jack cheese, sliced into thin strips and about 1 cup grated for topping.
Olives, sliced
In large fry pan, heat 1 to 2 Tablespoons oil. Saute onion till crispy tender, add garlic and saute a minute longer. Add shredded chicken and can of green chilies, and 1/4 cup enchilada sauce (or more) and heat through.
Heat Enchilada sauce in a small fry pan. Spray a 9 x 13 inch casserole dish with pam. Dip a corn tortilla into hot enchilada sauce for a minute to soften. (I do one at a time, they tend to fall apart when warmed in sauce too long) Place in casserole dish, add spoonfull of chicken, a strip of cheese, and a few slice olives, roll and scoot to edge of pan. Continue until your meat is used up, or run out of room in the casserole dish.
Drizzle the remaining enchilada sauce over the enchilada's. Sprinkle with rest of sliced olives, (or as many as you want) and the grated cheese. Bake in a 350 degree oven for about 25 minutes or until hot and cheese is bubbly.
Serve with Mexican rice and re-fried beans. (I like Rosarita re-fries) MMMMmmmmm!
**I cook my chicken just covered in water with a couple of boullion cubes, a piece of onion and some garlic and salt and pepper. This makes great chicken broth to have on hand for the Mexican rice, or soups. Can keep frozen in a tupperware until needed.
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