Easy Cheesy Chicken Enchiladas
These Easy Cheesy Chicken Enchiladas are so easy and cheesy. Mix up a Tiny Kitchen Big Taste Margarita while you’re at it. A perfect pairing of awesome!
Servings: 4 large enchiladas
SO WHAT YOU'RE GONNA NEED IS:
Cook the Chicken
Line baking sheet with aluminum foil and spray with non-stick cooking spray.
Thoroughly coat Chicken Breasts on both sides with Mexican Seasoning.
Bake at 450 degrees for about 15 minutes or until the juices run clear.
After the chicken cools for about 10 minutes, shred the chicken using two folks
Prepare the Filling
Cut whites of Green onions in to 1/8-1/4 inch slices. Cut the greens of green onion into 1/8 inch slices (we will use the green part for a garnish later)
Slice the black olives.
Shred Cheddar Cheese
Combine shredded Chicken Breast with the whites of the Green Onions, Black Olives, 1/2 of the Cheddar Cheese, Green Chiles, and 1/3 of the Salsa
Place 1/2 of the remaining Salsa on a Large Plate.
Place Tortilla on top of Salsa
Add 1/4 of the filling in a line across the middle of the Tortilla
Roll up Tortilla and place seam side down in a baking dish that has been sprayed with non-stick cooking spray and the other 1/2 of the remaining Salsa.
Finish them off
Place leftover Salsa from Large Plate on the top of the rolled Enchiladas.
Top with remaining Cheddar Cheese, 1/2 of remaining black olives and 1/2 of the greens of green onions.
Bake at 325 degrees for about 25 minutes or until heated throughout and cheese is nice and melty good.
Garnish with remaining black olives and green onions.
Calories: 475kcal | Carbohydrates: 31g | Protein: 32g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 96mg | Sodium: 2250mg | Potassium: 837mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1605IU | Vitamin C: 9.6mg | Calcium: 514mg | Iron: 2.6mg