Enchiladas de pollo

Ingredientes

• 4 boneless skinless chicken breasts, (cut into strips)
• 1 large onion, (diced)
• 4 ounce can diced green chiles
• (2) 15 ounce green enchilada sauce
• 1 teaspoon black pepper
• 1 teaspoon Slap Ya Mama seasoning
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon red pepper flakes
• 3 cups Three alarm spicy cheese or sharp cheddar, (shredded)
• 3 cups Monterey Jack cheese, (shredded)
• 2.25 ounce can sliced black olives
• 12 flour or corn tortillas

Preparación

1. 1

   Spray a 6-8 quart crock pot with non-stick cooking spray or use a crock pot liner.

2. 2

   Add diced onions to the bottom of the crock pot.

3. 3

   Place chicken on top of onions.

4. 4

   Sprinkle chicken with all the seasonings, add diced green chiles, and one can of enchilada sauce.

5. 5

   Cover and cook on high for 3-4 hours or low 6-8 hours.

6. 6

   Shred chicken in the pot with the juices.

7. 7

   Spray a 9x13 baking dish with non-stick cooking spray. Set aside.

8. 8

   Using a large frying pan, heat tortillas on both sides prior to filling.

9. 9

   Once tortillas are heated, place chicken mixture in the center of the tortillas followed by both types of cheese and some black olives.

10. 10

    Roll filled tortillas up and place in the prepared baking dish.

11. 11

    Once the dish is full, pour the remaining can of enchilada sauce over the enchiladas, top with additional cheese, and place black olives on top.

12. 12

    Cover with aluminum foil and bake for 40 minutes, then remove foil and continue baking heated through and the cheese is melty.