Chicken Enchiladas- The Boys' Favorite!

One of the boys' favorite meals is my chicken enchiladas. They devour them and I love that I can make them ahead of time and then just heat them up when it's convenient. If you are interested, here is the recipe.

Ingredients

12 Chicken Breast Tenderloins ( I buy the large frozen bag)

Corn Tortillas

2 large or 3 small cans of  La Victoria Enchilada Sauce (I buy mild)

1 Pound Shredded Cheddar Cheese

1 small can of sliced olives

First, take the frozen chicken breasts and boil them until cooked completely.

I am showing you this picture, although the chicken breasts do not look at all appetizing in this pot, to remind you that it is important to boil the chicken. It comes out very tender this way and it is also a super easy way to cook the chicken.

Once the chicken is cooked through, take it out and let it cool on a plate. Then use your hands to shred it into bite size pieces. 

Next, pour some of the enchilada sauce into the bottom of a large baking dish. 

Then pour some of the enchilada sauce onto a separate plate. Take the tortillas, one at a time, dip them into the sauce on the plate. Be sure to dip both sides.

Once the tortillas are covered in the sauce, put some shredded chicken and some cheese inside and then fold it under and place in the baking dish. Repeat until chicken is gone. Once all of the enchiladas are in the pan, pour the remainder of the enchilada sauce over them and then sprinkle with cheese. Top them with the sliced olives.

Bake at 350 for about 30 minutes.

I usually make about 16-18 enchiladas in two pans and we rarely have leftovers. 

Enjoy!

And if you want to check out other favorite recipes, please visit the sites listed by MckLinky below.