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.
Prep time: 10 minutes
Cook time: 15-20 minutes
Total time: 30 minutes
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!