Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chellie mac's rockin' chicken enchilladas ( layer style). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) is something which I’ve loved my entire life.

Add, diced chiles, diced jalapeño, chopped onion, olives, cheese and another layer of soaked tortillas. On top, add last layer of tortillas, spread remaining enchillada sauce on top and cover in cheese and remaining olives. See great recipes for Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) too!

To begin with this recipe, we have to prepare a few ingredients. You can have 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. Make ready 1 packages Corn Tortillas
2. Prepare 2 1/2 cup Shredded Chicken Breast
3. Make ready 2 can Green Enchillada Sauce
4. Get 2/3 cup Diced Olives
5. Make ready 2/3 cup Diced Green Chile
6. Make ready 1/4 cup Diced Jalapeño
7. Get 1/4 cup Diced Onion
8. Prepare 4 cup Krafts Mexican Blend Shredded Cheese

My daughter has the best sour cream and cream cheese chicken enchiladas recipe I've ever tried. So many guests wanted the recipe, we sent it out with our Christmas cards. —Pat Coffee, Kingston, Washington Cooked the chicken in the enchilada sauce, just so it gets that nice flavor from the sauce and it's nice and moist. If you want you could also use roast chicken and make this even easier. But you will love this chicken cooked in the enchilada sauce.

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.

TOSTITOS® are a versatile recipe ingredient! Browse TOSTITOS® recipes and Get Together Already! I always use my pressure cooker for cooking the chicken when making enchiladas, so much easier and chicken turns out so moist and easily shreds. Place your enchiladas in the oven. Heat the enchiladas until they look somewhat flat and the sauce is bubbling.

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