Chicken Enchiladas
Having spent most of my life in California and raising my four children there as well
Chicken Enchiladas
Ingredients:
4 Boneless Chicken Breasts, cooked and shredded
2 Tablespoons of Taco Seasoning
30 ounces of Enchilada Sauce
2 cans Black Beans
2 cans of yellow Corn
1 Large Onions, diced
7 ounces of Green Chilis
6 Cups of Shredded Mexican Cheese Mix or Cheddar & Monterey Jack Cheese
48 Corn Tortillas
4 Green Onions to garnish - optional
1 can of Black Olives to garnish - optional
Directions:
Cook the chicken using one of these methods.
Preheat oven to 400 degrees
Grease 2 - 9"x13"x2" baking dishes.
Pour 1/2 cup of the enchilada sauce in the base of the baking dish.
In a Large Bowl Mix the first 8 ingredients.
Place a layer of tortillas down in each dish, a layer of ingredients, shredded cheese and more enchiladas sauce. Repeat until all of the ingredients are gone.
Add a heavy layer of cheese to the top of each pan and place in the oven for 20 minutes or until the cheese is melted and browned.
Sprinkle with green onions and / or black olives.
Serve immediately.
Optional Toppings for the Chicken Enchiladas:
Avocado
Guacamole
Sour Cream
Jalapeño
Salsa
Hot Sauce
Black Olives
Cilantro
Lime Wedges
Serve the Chicken Enchiladas with:
Salad
Rice
Chips
Churros
CEOoftheHouse’s Recipe Notes:
Try one of the three methods to cook your chicken.
Slow Cooker Shredded Chicken
Insta Pot Shredded Chicken
Stove Top Shredded Chicken
4 Cups of shredded chicken equals 1 1/3 pounds of boneless, skinless chicken breasts, 2 2/2-3 pound rotisserie chicken, or it will weigh 20 ounces.
Leftover Turkey or a a Rotisserie Chicken shredded would work great with this recipe.
Leftovers will last 2 days in the refrigerator or up to 3 months in the freezer. You should always check with the USDA for current recommendations on food safety.