End Zone Enchiladas

Name: End Zone Enchiladas
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

11 ingredients

9 steps

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

Directions

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!