Prep
Cook
Inactive
Total
Yield 4 large enchiladas
Just in time for Cinco de Mayo, these Easy Cheesy Chicken Enchiladas are so easy and cheesy that it’ll give you plenty of time to celebrate! Mix up a Tiny Kitchen Big Taste Margarita while you’re at it. A perfect pairing of awesome!
- (2) Boneless Skinless Chicken Breast: Available Here
- (4) Flour Tortillas: Available Here
- (8) ounces shredded Cheddar Cheese: Available Here
- (4) Green Onions: Available Here
- (4) ounces canned Green Chiles: Available Here
- (3) ounces canned Black Olives: Available Here
- (24) ounces Salsa: Available Here
- Taco Seasoning: Recipe Available Here
- Cooking Spray: Available Here
- Baking Sheet: Available Here
- Aluminum Foil: Available Here
- (2) Forks: Available Here or in your kitchen utensil drawer
- Mixing Bowl: Available Here
- Square Baking Dish: Available Here
- Large spoon: Available Here
- Large plate: Check your kitchen cabinet
- Can Opener: Available Here
- Sharp Knife: Available Here
Cut whites of Green onions in to 1/8-1/4 inch slices. Cut the greens of green onion into 1/8 inch slices (we will use the green part for a garnish later)
Slice the black olives.
Shred Cheddar Cheese
Combine shredded Chicken Breast with the whites of the Green Onions, Black Olives, 1/2 of the Cheddar Cheese, Green Chiles, and 1/3 of the Salsa
. Place 1/2 of the remaining Salsa on a Large Plate.
Place Tortilla on top of Salsa
Add 1/4 of the filling in a line across the middle of the Tortilla
Roll up Tortilla and place seam side down in a baking dish that has been sprayed with non-stick cooking spray and the other 1/2 of the remaining Salsa.
Enjoy!
Courses Dinner
Cuisine Mexican
Recipe by Tiny Kitchen Big Taste at https://tinykitchen.com/easy-cheesy-chicken-enchiladas