While everyone loves enchiladas, who has time to make them and roll them up? Here’s a variation on a classic Mexican dish.
4-6 chicken breasts
2 cups low sodium chicken stock
2 celery stalks
1 small onion, peeled and cut in quarters
2 lbs. Monterey Jack cheese (grated)
1 19 oz. can of green chile enchilada sauce
2 small cans of sliced olives
12 small corn tortillas
1 small bunch cilantro, chopped
Step 1 – Preparing the chicken
This can be done a couple of different ways – while we all like to plan ahead, there are days when it does not happen. If you want to make this dish ahead of time (like the night before), boiling the chicken breasts in the stock with water, celery and onion is easy and efficient. Just put all the ingredients in a pot (a stock pot with an colander inside is great) and simmer for 30 minutes.
Another easy way to prepare the chicken is using your crock pot. Put all the ingredients in your crock pot in the morning and cook the chicken all day on low. When you are home, the chicken is ready to be cut up and/or shredded and you are on your way to step 2.
Step 2 – Making the casserole
Arrange 6 of the corn tortillas on the bottom of a 9×13 pan and pour 1/3rd of the enchilada sauce over the tortillas. Layer ½ of the cut up or shredded chicken next. Cover the chicken with 1/3rd of the shredded cheese; sprinkle 1 can of the sliced olives and some of the chopped cilantro on top of the cheese. Repeat this with the final layer of tortillas, sauce, cheese and olives.
Step 3 – Bake and serve
Bake at 350° for 40 minutes or until the cheese on top is bubbling. Serve warm. Additional toppings can include sour cream, the chopped cilantro and even salsa.
