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

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going 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 will be really delicious.

Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook 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. Make ready 2 1/2 cup Shredded Chicken Breast
3. Make ready 2 can Green Enchillada Sauce
4. Prepare 2/3 cup Diced Olives
5. Get 2/3 cup Diced Green Chile
6. Make ready 1/4 cup Diced Jalapeño
7. Make ready 1/4 cup Diced Onion
8. Take 4 cup Krafts Mexican Blend Shredded Cheese

Instructions 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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