//]]> Step-by-Step Guide to Make Quick Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) | Make Your Favorite Restaurant Dishes At Home!

19/10/2020 23:05

Step-by-Step Guide to Make Quick Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style)

by Helen Steele

Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style)
Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style)

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, chellie mac's rockin' chicken enchilladas ( layer style). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have chellie mac's rockin' chicken enchilladas ( layer style) using 8 ingredients and 4 steps. Here is how you cook that.

 

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The ingredients needed to make Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style):
  1. Take 1 packages Corn Tortillas
  2. Get 2 1/2 cup Shredded Chicken Breast
  3. Make ready 2 can Green Enchillada Sauce
  4. Get 2/3 cup Diced Olives
  5. Get 2/3 cup Diced Green Chile
  6. Take 1/4 cup Diced Jalapeño
  7. Take 1/4 cup Diced Onion
  8. Prepare 4 cup Krafts Mexican Blend Shredded Cheese


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Steps 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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