Steps to Prepare Favorite Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style)

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chellie mac's rockin' chicken enchilladas ( layer style). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have chellie mac's rockin' chicken enchilladas ( layer style) using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style):

1. Take 1 packages Corn Tortillas
2. Get 2 1/2 cup Shredded Chicken Breast
3. Make ready 2 can Green Enchillada Sauce
4. Get 2/3 cup Diced Olives
5. Prepare 2/3 cup Diced Green Chile
6. Prepare 1/4 cup Diced Jalapeño
7. Prepare 1/4 cup Diced Onion
8. Make ready 4 cup Krafts Mexican Blend Shredded Cheese

Steps to make Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style):

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.

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