Cooking With Hollie Bonewit-Cron

Chicken Enchiladas
Prep time: 10 minutes
Cook time: 40 minutes

Ingredients:
12-18 tortillas
1 lb. chicken breasts
1 1/2 lbs. cheese (reserve 2 cups: optional)
1 cup sour cream
1 can green chiles
1 1/2 cups cilantro (reserve 1/2 cup)
8 oz. black olives
1 tomato (diced)

Recipe:
Step 1:
Preheat oven to 350 degrees.

Step 2:
In a large skillet, cook whole chicken breasts over medium-high heat. Once cooked thoroughly, shred chicken on a cutting board and place in a large bowl

Step 3:
Add sour cream, cheese, green chiles and cilantro

Step 4:
Mix all ingredients together

Step 5:
Spoon 1/4 to 1/2 cup of mixture onto each tortilla (depending on the size of the tortilla)

Step 6:
Roll and place seam side down in a 13-inch-by-9-inch baking dish coated with cooking spray

Step 7:
Bake the enchiladas for 25-30 minutes (to melt the cheese). While tortillas bake, dice tomato

Step 8: Optional
Cover enchiladas with reserved 2 cups cheese, continue baking for 10 minutes

Step 9:
Remove dish from oven, garnish with tomatoes, olives and reserved cilantro and enjoy!

My family loves these enchiladas and my daughters have even started helping to make them with me. They are even easy for them to eat without utensils. One thing we like to do is make them for meal trains for those in need. Feel free to add red or green enchilada sauce too!

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