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

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, chellie mac's rockin' chicken enchilladas ( layer style). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook 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 Corn Tortillas
  2. Make ready Shredded Chicken Breast
  3. Make ready Green Enchillada Sauce
  4. Prepare Diced Olives
  5. Prepare Diced Green Chile
  6. Get Diced Jalapeño
  7. Make ready Diced Onion
  8. Make ready 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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