Karens New Mexican Chicken Enchiladas Verde
- Ready In:
- 1hr 25mins
- Ingredients:
- 7
- Yields:
-
15 enchiladas
- Serves:
- 5-8
ingredients
- 1 (3 -4 lb) whole chickens, thawed and rinsed
- 1 (15 ounce) can black beans, drained
- 1 (2 1/4 ounce) can sliced black olives, drained
- 2 (4 ounce) cans green chilies, drained (chopped or sliced)
- 2 (15 ounce) cans green enchilada sauce
- 2 cups grated monterey jack cheese
- 15 (8 inch) flour tortillas
directions
- Preparation.
- Boil whole chicken until meat is no longer pink.
- Remove skin and debone meat, shred meat and set aside.
- Preheat oven to 350 degrees.
- Open all of the cans (except for one of the green enchilada sauce cans), cheese, tortillas, near microwave.
- Place dessert sized plate in microwave.
- Place one tortilla on plate in microwave.
- Microwave tortilla for 8 seconds ONLY.
- Remove tortilla, place in a 13x9 baking pan (metal or glass).
- Put 1 tablespoons enchilada sauce lengthwise on middle of tortilla.
- Follow with 1 tablespoons black beans, 1 tablespoons cheese, and 1/4 cup chicken.
- Roll up enchilada.
- Repeat process until all tortillas are filled and rolled in pan.
- Top with enchilada sauce until tortillas are thinly but evenly covered. (If you need the 2nd can, open it).
- Top sauce with remaining cheese, black olive slices and green chilies.
- Bake in oven for 25-30 minutes.
- ENJOY (and expect A LOT of compliments).
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