Chicken Enchiladas

These enchiladas start with slow cooked chicken that is seasoned perfectly and then is shredded and then rolled up with two types of cheese and black olives, then baked to melty perfection.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Spray a 6-8 quart crock pot with non-stick cooking spray or use a crock pot liner.
2. 2Add diced onions to the bottom of the crock pot.
3. 3Place chicken on top of onions.
4. 4Sprinkle chicken with all the seasonings, add diced green chiles, and one can of enchilada sauce.
5. 5Cover and cook on high for 3-4 hours or low 6-8 hours.
6. 6Shred chicken in the pot with the juices.
7. 7Spray a 9x13 baking dish with non-stick cooking spray. Set aside.
8. 8Using a large frying pan, heat tortillas on both sides prior to filling.
9. 9Once tortillas are heated, place chicken mixture in the center of the tortillas followed by both types of cheese and some black olives.
10. 10Roll filled tortillas up and place in the prepared baking dish.
11. 11Once 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. 12Cover with aluminum foil and bake for 40 minutes, then remove foil and continue baking heated through and the cheese is melty.