Green sauce chicken enchiladas: Recipe

Want a yummy dinner for you and your family?

Well I’ve got a recipe of my own here for you today!

This is a green sauce chicken enchilada, and let me tell you, it is delicious and fairly simple. A bit time consuming but it’s not too bad! So let’s dig in, shall we?

The ingredients

• 1 full chicken breast (cooked and shredded)
• 1 large can of green enchilada sauce
• Sliced olives
• 1 can of refried beans
• 1 small container of sour cream
• Flour tortillas
• Mozzarella cheese (shredded)

So to start you’ll want to cook your chicken breast. You can do this in a skillet or even in the oven, whichever you prefer. Once it’s done and cooled a bit, you can start shredding. (My most hated part of making this delicious dinner)

After my chicken is desirably shredded, I set up my assembly station. Open up all your cans, but for the enchilada sauce I just pop two holes in the can (one hole to pour, one hole in the opposite edge to have a vent to allow the flow of sauce.)

Grab a spoon for your sour cream and a spoon for you refried beans.

I put my enchiladas in a deep casserole dish and I can usually fit 6.

Pre heat your oven to 350° and let’s get cracking’!

Set a tortilla in your baking dish, spread a generous amount of sour cream, then refried beans.

Then add your chicken (desired amount).

Top with olives, an mozzarella, and a small pour of enchilada sauce. Fold up your tortilla and place seam side down in the pan and continue on until you’ve run out of space.

Now if you have extras (you probably will) you can just make up another small pan.

This is all up to you but I like to use my extra sour cream and beans to slather over the tops of my rolled enchiladas, regardless of what you do, you’ll pour the remaining sauce over top of your enchiladas with some cheese.

Pop in the oven for about 15 minutes, let sit for 4-5mins and enjoy!!

These are such a hit in my house that we never have left overs!

I hope you enjoy my take on green enchiladas!

~A