End Zone Enchiladas Recipe

Name: End Zone Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large tray of boneless chicken breast or thighs; 1 2 lb package of corn or white corn tortillas; 3 8 oz. cans of tomato sauce; 3 packages of enchilada sauce mix; 3 16 oz. cans of black olives sliced; 3 16 oz. bags of shredded cheese (fiesta blend or mexican); 1 tsp salt; 1 tsp pepper; 1 tsp of lemon pepper; 1 long pan (aluminum); Pam cooking spray

Servings: persons

1 large tray of boneless chicken breast or thighs
1 2 lb package of corn or white corn tortillas
3 8 oz. cans of tomato sauce
3 packages of enchilada sauce mix
3 16 oz. cans of black olives sliced
3 16 oz. bags of shredded cheese (fiesta blend or mexican)
1 tsp salt
1 tsp pepper
1 tsp of lemon pepper
1 long pan (aluminum)
Pam cooking spray

1
In a large pot add chicken. Add water to cover chicken along with salt, pepper and lemon pepper. Bring to boil then lower heat to medium and cook chicken for 1 1/2 hrs. Remove chicken from pan and allow to cool. Chop up chicken and place in a large bowl. Set to the side.
2
Prepare the enchilada sauce as directed on the package. Open and drain cans of olives. Place in bowl and set aside.
3
Add 1/2 cup of enchilada sauce and cheese into chopped chicken.
4
Heat up a small skillet with oil(any kind)
5
Spray aluminum pan with Pam.
6
Fry tortillas on both sides. Dip in enchilada sauce.Add spoonful of chicken into tortilla. Roll tortilla and place in pan seam side down. Repeat in rows of eight.
7
After pan is full pour remaining sauce over the enchiladas, sprinkle remaining cheese on top and add olives.
8
Place in oven at 350 degrees for 15 to 20 minutes.
9
Garnish with sour cream, chopped green onions and salsa of your choice. ENJOY!

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large tray of boneless chicken breast or thighs, 1 2 lb package of corn or white corn tortillas, 3 8 oz. cans of tomato sauce, 3 packages of enchilada sauce mix, and more.

Yes, End Zone Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

End Zone Enchiladas

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