Tuesday, August 25, 2009

Chicken Enchiladas

I make these different every time... but this past time that I made them, they turned out perfect!

4 chicken tenders
Herbs De Provence
Lemon pepper
Garlic salt
1 large can of enchilada sauce
2 cups cheese (any kind will do)
1 small can sliced olives
1 small can green chilies
Few sprigs of cilantro, chopped
1/2 cup sour cream (sometimes I add a bit of cream cheese)
6 medium sized tortillas

Put chicken tenders in a skillet on medium heat.  Cover them in herbs de provence, lemon pepper, and garlic salt.

When they are done cooking take them out of the pan and let them rest for a couple minutes, then cut them into small pieces.

Cover the bottom of a 9X9 pan with enchilada sauce (any kind will do, you could also use salsa, it's delicious!  But, because of certain tastes in my house... enchilada sauce is what we use).  Put a thin layer of cheese over the enchilada sauce. 

Return the chicken to the skillet, and add sliced olives, green chilies, part of the chopped cilantro, enchilada sauce, sour cream and some more of the cheese.  Mix all that together.

Place a small amount of the filling on a tortilla, and roll up, place in the pan that has enchilada suce on the bottom. Do this until your pan is filled (usually about 6 medium sized enchiladas).  Cover those with the rest of the enchilada sauce and good layer of cheese.

Bake in the oven at 350 degrees for 15-20 minutes.

When done baking, sprinkle remaining cilantro on top.