Hey everyone, it’s Clark, welcome to our recipe page. Today I will show you how to make a distinctive dish, Quick Layered Chicken Enchiladas. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Quick Layered Chicken Enchiladas Recipe.
You can have Quick Layered Chicken Enchiladas using 6 ingredients and 10 steps. Here is how you cook that.
Ingredients of Quick Layered Chicken Enchiladas
- Take 2 lbs of boneless skinless chicken breast.
- Take 1-2 Packets of Lawry's Chicken Taco Seasoning.
- Take 1 lbs of Bag Shredded Cheese (I use sharp cheddar or Mexican mix) (Brand of your choice).
- It’s of White Corn tortillas.
- Make ready 2.25 oz of Black Sliced Olives.
- It’s 28 oz of Can Green Enchilada sauce.
Quick Layered Chicken Enchiladas instructions
- Begin by boiling chicken in water.
- After chicken begins to boil add Chicken Taco Seasoning.
- After chicken has cooked thoroughly drain juice from pot.
- Use 2 forks to shred chicken by holding whole pieces with one fork and shredding with other or dragging fork across meat to shred (you can use meat shredder if one is available).
- Take casserole dish and layer first set of tortillas, spread cheese covering tortillas, add shredded chicken (not much), add enchilada sauce as well (not much).
- Repeat previous step, this time adding more cheese, more chicken, and a bit more enchilada sauce. (Lightly spread with back of spoon if needed).
- Now place last layer of tortillas, add only cheese to very top layer, add black olives..
- You may also add to last layer, diced fresh tomatoes, green onion, cilantro, or any ingredient that fits your taste..
- Bake in over on 400° for 15-20 mins or until cheese is melted and golden around edges..
- Let stand for 5-7mins, serve in squares and enjoy!.
