Chicken Enchiladas with Salsa Verde

Chicken enchilada’s are so easy to make. You can throw almost anything in enchiladas and not mess them up and they’re done in less than 30 minutes. A friend gave me some homemade salsa verde, and the moment I tasted it, I knew that it would make these enchiladas sing!  For the chicken in these I just threw a chopped onion and 1 pound of chicken thighs in my pressure cooker with enough water to cover, and cooked the chicken for 20 minutes–easy peasy.  But if you have leftover chicken you can use that.

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Prep time: 10 minutes

Cook time: 15-20 minutes

Total time: 30 minutes

Ingredients:

1 lb of cooked chicken (shredded)

2 cups of cheddar cheese (grated)

2 cups of salsa verde

1/2 cup of black olives, sliced

10-12 corn tortilla’s

Directions: Pre-heat the oven to 375F. Lightly greese a 9×11 baking dish, then line the bottom of  the baking dish with corn tortillas.  Top the tortillas with the shredded chicken, top the chicken with salsa verde, top the salsa verde with cheese, and  finally add a layer of  black olives.  Cover the olives with one more layer of corn tortillas, add a  layer of salsa verde, a layer of cheese and the last of the olives. Place in the oven for 15-20 minutes, or until the cheese has melted, remove from the oven, serve and enjoy!