Recipe of Super Quick Homemade Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style)

Hello everybody, it is Louise, welcome to our 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 am going to make it a bit unique. This is gonna smell and look delicious.

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

To get started with this recipe, we must first prepare a few components. You can have chellie mac's rockin' chicken enchilladas ( layer style) using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style):

1. Take 1 packages Corn Tortillas
2. Get 2 1/2 cup Shredded Chicken Breast
3. Prepare 2 can Green Enchillada Sauce
4. Take 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

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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