Spicy Green Chili Chicken Enchiladas

There are many ways to make enchiladas and we really enjoy enchiladas made with flour tortillas. These spicy green chili chicken enchiladas have great flavor and are a bit on spicy side, which we love. The gobs of cheese, and the other ingredients that you add to these enchiladas, along with the texture of the flour tortillas, make for one delicious meal! These spicy green chili chicken enchiladas are great to serve to a large group of guests or just making it for your family and having lots of leftovers! We love leftovers, yum!!

Spicy Green Chili Chicken Enchiladas

Ingredients
  1. 5 boneless skinless chicken breasts
  2. 1 tsp salt
  3. 1 medium onion chopped
  4. 2 cloves garlic finely chopped
  5. 16-18 flour tortillas burrito size
  6. 3 28 oz cans green chili enchilada sauce may not use all
  7. 1 4 oz can jalapenos
  8. 1 6.5 oz can black olives sliced
  9. 8 cups pepper jack cheese shredded
  10. 16 oz sour cream
  11. 2 tbsp olive oil
  12. Salt and Pepper to taste

Instructions
  • Preheat oven to 350°F.
  • In a large pan, add water and salt. Add chicken. Bring to a boil over medium/high heat, then reduce heat to low and simmer about 15-20 minutes until the chicken is no longer pink and reaches 170°F. Drain.
  • In a medium pan, add olive oil and saute onions and garlic until tender. Set aside.
  • Once chicken is cooked and cool enough to handle, shred and add to medium sauce pan.
  • Add 1 can of green chili enchilada sauce, onions, garlic, jalapenos and 2/3 can of olives to shredded chicken.
  • Cook on low heat until ready to use. Stirring occasionally.
  • In another medium sauce pan, add remaining cans of enchilada sauce and cook on low heat, stirring occasionally.
  • In a 9 X 13 baking dish, add enchilada sauce to cover bottom, approximately 1 cup.
  • Take a tortilla, dip into pan that has the enchilada sauce, then place tortilla on a plate.
  • Spread 1 Tbsp sour cream down middle of tortilla.
  • Spread 1/2 cup chicken filling on top of sour cream.