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We hope you got insight from reading it, now let’s go back to chellie mac's rockin' chicken enchilladas ( layer style) recipe. To make chellie mac's rockin' chicken enchilladas ( layer style) you need 8 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style):
- Use 1 packages Corn Tortillas
- Get 2 1/2 cup Shredded Chicken Breast
- Use 2 can Green Enchillada Sauce
- Get 2/3 cup Diced Olives
- Take 2/3 cup Diced Green Chile
- You need 1/4 cup Diced Jalapeño
- Provide 1/4 cup Diced Onion
- Prepare 4 cup Krafts Mexican Blend Shredded Cheese
Instructions to make Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style):
- Preheat oven 400°.
- 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.
- 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.
- 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.
Once fully layered, the casserole is ready to bake! This layering is easy to do, because you don't have to fill and roll the tortillas, as you need to. LOVE this easy Chicken Enchilada Casserole recipe! It's made with the best homemade enchilada sauce, and layered with corn tortillas, cheese, beans, and your favorite fillings. We layer Stacked Chicken Enchiladas instead of rolling each enchilada individually.
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