Enchilada Chicken
"Boneless chicken with enchilada sauce and cheese"
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
2-4
ingredients
- 4 boneless skinless chicken breasts
- 10 ounces enchilada sauce
- 2 1⁄4 ounces of sliced olives
- 4 ounces shredded colby-monterey jack cheese
- 1⁄2 medium onion, diced
- 6 corn tortillas
directions
- Marinate chicken in encilada sauce, for at least 30 minutes.
- Cut tortillas in half, then cut into strips and fry them in oil until they are crisp and let drain.
- Remove chicken from marinade and broil until browned on both sides (3-5 min.) Layer bottom of a casserole dish with some of the tortilla strips.
- Place chicken on top of tortilla strips and pour remaining sauce over chicken, then put onions, olives and remainder of tortilla strips on.
- Bake at 350 degrees for 30 minutes, then top with cheese and bake 5 minutes more or until cheese is melted.
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Reviews
-
Good! I changed it a little bit to make it more like a casserole. Used only two chicken breast chopped into 1 inch pieces and skipped the broiling part. Used 19 oz enchilada sauce and added cumin and salt before marinating. Used 8 tortillas and baked and salted them instead to cut some of the fat. Had some left over cilantro so I added it in with the onions and olive and a little on top of the cheese. Delish!!!
