Looking for something other than pasta, soup or chili to feed a small crowd for dinner? These yummy Chicken Enchiladas not only look and taste amazing, but they are incredibly easy to assemble, and will leave your family and friends begging you for the recipe. Even young kids seem to enjoy their flavor!
1 whole roasted chicken
10-pack of flour tortillas
15 oz can of green enchilada sauce
15 oz can of red enchilada sauce
Bag of shredded Mexican cheese blend
½ cup sour cream
¼ cup cream cheese, whipped or softened
Small can of sliced black olives
*Optional: diced green chilies or chunky salsa
Pre-heat oven to 350 degrees. Slice or break off meat from roasted chicken and shred into small pieces in a bowl. Mix with sour cream and cream cheese. *If spicier enchiladas are desired, add ¼ cup chunky salsa or small can of diced green chilies. Set aside.
Combine green and red enchilada sauce in large shallow pan. Spoon some of the sauce into an 8x11 or 9x12 baking dish, just enough to cover the bottom.
Take a tortilla, dip in the shallow sauce pan to lightly cover with sauce. Spoon approximately 1/3 cup of the chicken mixture into the center of the tortilla and spread into a line from one edge of the tortilla to the opposite edge. Sprinkle cheese down the line of chicken. Roll the tortilla and place seam-side down in the baking dish. Continue placing rolled enchiladas in a line until pan is filled or chicken runs out.
Pour remaining enchilada sauce over the rolled enchiladas to coat. Sprinkle tops with cheese and garnish with sliced black olives.
Cover with tin foil and bake in oven for 25 minutes. Remove foil and bake an additional 10 minutes, or until cheese is melted.
These enchiladas can be baked immediately, covered and stored in the refrigerator for up to 2 days, or wrapped tightly and frozen for baking later. If frozen, increase cooking time by approximately 25 minutes.
Pair enchiladas with a side dish of rice/beans, crisp green salad, or fresh guacamole and chips for a very satisfying and festive meal. Enjoy!