Recipe: Yummy Chicken Enchiladas

Chicken Enchiladas. Roll even amounts of the mixture in the tortillas. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. A family favorite, these chicken enchiladas are made healthier by using reduced-fat cheese, and adding beans and bell peppers, and using whole wheat tortillas.

Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Prepare your enchilada sauce.; In large sauté pan, heat oil over medium-high heat. You can cook Chicken Enchiladas using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chicken Enchiladas

1. You need of Tortillas.
2. Prepare of Black olives (halved).
3. You need of Cheese (I do a mix of shredded cheddar and mozzarella).
4. It's of Sour cream.
5. It's of Avocado (sliced).
6. You need of Green chives.
7. Prepare of Chicken strips (cooked and shredded).
8. You need of Enchilada sauce.

Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food. If you have leftover roast chicken, use that here. Alternatively, you can buy a rotisserie chicken if you don't feel like cooking your own.

Chicken Enchiladas step by step

1. Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit).
2. In a large frying pan, cook your desired amount of chicken strips on medium heat until done. Use a lid while cooking to keep the chicken moist. Once done, transfer over to a bowl or plate and shred finely..
3. Place some shredded chicken down the center of the tortilla. Next, add the black olives. Fold one side of the tortilla and then fold the other side on top; repeat these steps..
4. Next, lay the bottom side of the enchilada down in a casserole dish (or whatever dish you are using). Note: make sure it is an oven-safe dish..
5. Spread the enchilada sauce on top; sprinkle desired amount of cheese. Bake in the oven until cheese has melted..
6. Once the cheese has melted, take out of the oven and serve hot..
7. Drizzle sour cream on top; garnish with green chives. Add sliced avocado on the side or on top of the enchiladas..
8. Indulge in this too-good-to-resist meal with family and friends!.

Also, don't use corn tortillas, as these have a tendency to break and be hard to roll. Whatever you do, though, don't forget the fresh. Use tongs to toss the mixture and coat the chicken and cheese with the sauce. In this Chicken Enchiladas recipe, I used shredded chicken breast, but here's a few more ideas. Vegetarian enchiladas are great with refried beans or zucchini and cheese, then topped with sauce and more cheese.