Ultimate Cheesy Chicken Enchiladas |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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The first time I heard what was in these enchiladas, I cringed and was dreading having to taste them... but thankfully I did because these truly are the best ever and everyone I know agrees! You have to try them! Ingredients:
1 whole chicken |
2 (28 ounce) cans red enchilada sauce |
1 (24 ounce) jar dill pickle slices |
2 (6 ounce) cans medium pitted black olives |
1 (36 count) package small white corn tortillas |
4 (8 ounce) packages of shredded cheddar cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Boil whole chicken, pick off all meat from the bones, and shred it.
3. Dice entire jar of dill pickles chips into small pieces.
4. Slice all olives in half once each.
5. Combine 2 packages of cheese, all olives, all diced pickles, and all of the shredded chicken in a large bowl and mix together well.
6. Grease two 13x9 inch baking pans.
7. Heat half of the tortillas for 20 seconds in microwave to warm them.
8. Fill each tortilla with mixture, roll, and place into greased pans touching one another.
9. Repeat with other half of tortillas until all mix or tortillas are gone.
10. Pour sauce over all enchiladas in both pans.
11. Sprinkle remaining cheese over top.
12. Place in oven approximately 30 minutes or until cheese is melted and echiladas are thoroughly heated.
13. Serve with rice and beans and enjoy!
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