Recipe: Yummy Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style)

Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style). Add, diced chiles, diced jalapeño, chopped onion, olives, cheese and another layer of soaked tortillas. On top, add last layer of tortillas, spread remaining enchillada sauce on top and cover in cheese and remaining olives. See recipes for Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) too.

Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) Rotisserie Chicken - The recipe calls for chicken breasts that have been cooked and shredded. But if you were really short on time you could buy a rotisserie chicken and shred it for this recipe. So you might need more than one rotisserie chicken. You can cook Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style)

  1. Prepare 1 packages of Corn Tortillas.
  2. It's 2 1/2 cup of Shredded Chicken Breast.
  3. You need 2 can of Green Enchillada Sauce.
  4. It's 2/3 cup of Diced Olives.
  5. It's 2/3 cup of Diced Green Chile.
  6. Prepare 1/4 cup of Diced Jalapeño.
  7. You need 1/4 cup of Diced Onion.
  8. You need 4 cup of Krafts Mexican Blend Shredded Cheese.

Mix sauteed vegetables, shrimp, crab meat , alfredo sauce, milk and noodles in large pot over low heat. Add salt and pepper to taste. It's easy to make this yummy layered chicken enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese. It is a family favorite meal to this day.

Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) step by step

  1. Preheat oven 400°..
  2. Boil 3 - 4 white meat chicken breast. Season with favorite spices ( I use Tony Chachere's Creole Seasoning). After Chicken is cooked thoroughly either shred chicken by simply pulling breast apart strand by strand our finely chopping..
  3. Pour cans of favorite green enchillada sauce ( I use Las Palmas or Victoria brand) into bowl. Dip corn tortillia's into sauce one by one soaking tortilla layer bottom of 12" X 9" pan..
  4. Layer Shredded chicken over tortillas. Add, diced chiles, diced jalapeño, chopped onion, olives, cheese and another layer of soaked tortillas. Repeat 2 times. On top, add last layer of tortillas, spread remaining enchillada sauce on top and cover in cheese and remaining olives. Bake for approximately 30 minutes or until top us golden brown. Serve with sour cream and hot sauce..

I know many if you have found this recipe to produce a soupy mess if the water isn't cooked down. This crowd-pleasing Enchilada Style Baked Chicken is loaded with black beans, corn, tomatoes and a delicious enchilada sauce. It's an easy Mexican chicken bake to make any night of the week. This Enchilada Style Baked Chicken is your basic enchilada chicken casserole just without the tortillas. Add cream and stir, allowing mixture to bubble and get hot.

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