Before I begin, these are my “white-girl enchiladas.” I say this because they aren’t exactly Mexican. I prefer green sauce but I’m sure you could red if you waned. Just experiment. 🙂 also, season your chicken while you cook it! 🙂 PS this is my 100th recipe!!
2 lbs chicken
(Diced and sautée with spices until fully cooked then shredded OR use a whole rotisserie chicken and debone and remove skin then shred the chicken. OR bake chicken leg quarters and remove skin and bones then shred.)
8-16 oz sour cream, depending on how creamy you want it.
Small can of drained black olives
Large can of green enchilada sauce
Medium can of diced green chilies, drained
2 cups monterey jack cheese
1/2 cups cheddar cheese
A bunch of green onions, diced
Flour tortillas, I like the small fajita sized
Spray a 9×13 pan with non stick spray, spread a few tbs of the green sauce in the bottom on the pan. Mix together the cooked shredded chicken, sour cream, olives, chilies, green onions, about 1/2 cup of the green sauce, 1 lb jack cheese in a large bowl. Mix well. Add more seasoning if you need more. Taste it. When you like it, Put a spoonful across the middle of the tortilla, roll like a burrito and place seam side down in a 9×13 pan. Fit as many as you can across the pan. You can push them to one side and crowd them if you want/need. I normally do. Pour the rest of the green sauce over the top of the burritos, then top with the rest of the cheese (both kinds) and cover with foil and bake at 375° for 30-45 minutes until cheese is melted and all is warm.
Note: Thanks to my BFF Vanessa for the inspiration. Love you girl. Xoxo