This is a favorite in my household. This is a recipe that I created when we were on a seriously tight budget with a family of 5. My family loves anything with Mexican flavors. I was needing to make dinner one night and found I had 3 chicken breasts to feed the entire family. I happened to have the rest of the ingredients in the pantry and fridge, so voila’….Chicken Enchiladas were created.
The nice part about this recipe is your chicken breasts don’t have to be defrosted. ( I always forget to take something out of the freezer for dinner) You can use the Sous Vide method of cooking your chicken.
- 2-3 Chicken Breasts
- 1 Large can of Red Enchilada Sauce (any brand)
- 1 can of diced Green Chiles
- 1 can of diced Olives
- 2-3 cups Shredded Mild Cheddar Cheese
- 1/2 Large Onion, diced finely
- 1 tsp Chili Powder
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 8-10 Flour Tortillas
- Salt and Pepper to taste
Once you have cooked your chicken breasts, let them cool and dice into bite size pieces. Put into a large mixing bowl. Add diced onion and diced olives. Here is where I don’t really measure, mainly because I LOVE cheese! I take 2-3 handfuls of shredded cheese and add to the mixture. Pour about 1/3 to 1/2 the can of Enchilada Sauce over the chicken mixture and mix well. You don’t want it runny, you are adding just enough to get a coating of the sauce on all the ingredients. Add salt and pepper to taste.
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