Quick Layered Chicken Enchiladas

Name: Quick Layered Chicken Enchiladas
Total time: 1800 s
Cuisine: American
Ingredients: 2 lbs boneless skinless chicken breast; 1-2 Packets Lawry's Chicken Taco Seasoning; 1 lbs Bag Shredded Cheese (I use sharp cheddar or Mexican mix) (Brand of your choice); White Corn tortillas; 2.25 oz Black Sliced Olives; 28 oz Can Green Enchilada sauce

LisaCookBook @cook_4899159

SoCal

Quick Enchiladas

LisaCookBook @cook_4899159

SoCal

Quick Enchiladas

Saved

Ingredients

30 mins

2 lbsboneless skinless chicken breast
1-2 PacketsLawry's Chicken Taco Seasoning
1 lbsBag Shredded Cheese (I use sharp cheddar or Mexican mix) (Brand of your choice)
White Corn tortillas
2.25 ozBlack Sliced Olives
28 ozCan Green Enchilada sauce

Saved

Steps

30 mins

1

Begin by boiling chicken in water
2

After chicken begins to boil add Chicken Taco Seasoning
3

After chicken has cooked thoroughly drain juice from pot
4

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)
5

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)
6

Repeat previous step, this time adding more cheese, more chicken, and a bit more enchilada sauce. (Lightly spread with back of spoon if needed)
7

Now place last layer of tortillas, add only cheese to very top layer, add black olives.
8

You may also add to last layer, diced fresh tomatoes, green onion, cilantro, or any ingredient that fits your taste.
9

Bake in over on 400° for 15-20 mins or until cheese is melted and golden around edges.
10

Let stand for 5-7mins, serve in squares and enjoy!