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Spicy Green Chili Chicken Enchiladas

Prep Time45 minutes
Cook Time1 hour 30 minutes
Total Time2 hours 15 minutes
Course: Casserole, Dinner
Cuisine: Mexican
Servings: 8 -10
Calories:

Ingredients

Instructions

  • Preheat oven to 350°F.
  • In a large pan, add water and salt. Add chicken. Bring to a boil over medium/high heat, then reduce heat to low and simmer about 15-20 minutes until the chicken is no longer pink and reaches 170°F. Drain.
  • In a medium pan, add olive oil and saute onions and garlic until tender. Set aside.
  • Once chicken is cooked and cool enough to handle, shred and add to medium sauce pan.
  • Add 1 can of green chili enchilada sauce, onions, garlic, jalapenos and ⅔ can of olives to shredded chicken.
  • Cook on low heat until ready to use. Stirring occasionally.
  • In another medium sauce pan, add remaining cans of enchilada sauce and cook on low heat, stirring occasionally.
  • In a 9 X 13 baking dish, add enchilada sauce to cover bottom, approximately 1 cup.
  • Take a tortilla, dip into pan that has the enchilada sauce, then place tortilla on a plate.
  • Spread 1 Tbsp sour cream down middle of tortilla.
  • Spread ½ cup chicken filling on top of sour cream.
  • Sprinkle ¼ cup of pepper jack cheese over chicken filling.
  • Roll tortilla up, put in baking dish seam side down.
  • Repeat with remaining tortillas, and arrange as needed, until baking dish is full.
  • You can layer your enchiladas or use two 9 X 13 baking dishes.
  • Once baking dish is full, pour only enough green sauce to cover enchiladas.
  • *For any leftover sauce that is not needed, save for extra sauce or discard.
  • Add remaining cheese and sliced olives on top of enchiladas.
  • Cover with foil. Cook for 20-30 minutes for single layer, 40-50 minutes for double layer, or until hot and bubbly. Remove foil and cook for an additional 5-10 minutes until the cheese browns.
  • *Put a cookie sheet under baking dish to catch any liquid that might spill over during cooking.
  • Remove from oven and let stand 10 minutes before serving.
  • Serve with rice and beans. Garnish with a dollop of sour cream, cilantro and green onions.