Green Chile Pepper Jack Chicken Enchiladas

1. 1

   Preheat oven to 350F.

2. 2

   I like to warm up my shells with a little oil before preparing them for filler.

3. 3

   Cook and shred your chicken.

4. 4

   Shred with two forks and let cool.

5. 5

   Put shredded chicken in large bowl and add 1/2 cup of enchiladas sauce (save the rest), handful of cheese, add green Chile's, 1 small can chopped olives, 3/4 cup of sour cream, 1tsp of cumin, a handful of chopped cilantro and salt and pepper to taste.

6. 6

   Roll the chicken mixture into the tortillas and place in a greased casserole dish.

7. 7

   Pour the remaining enchilada sauce on top and spread evenly.

8. 8

   (Do step 4).

9. 9

   I served with a side a sour cream.

10. 10

    This makes two casserole dish servings.

11. 11

    Bake for 30 minutes and add the rest of the cheese on top for the last 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.