VERDE CHICKEN ENCHILADAS

Ingredients

·         5-6 Boneless, skinless, chicken breasts

·         2 can (32-ounce) La Palmas green enchilada sauce

·         2 (4.5-ounce) cans chopped Ortega chili’s

·         2 (4.5-ounce)chopped black olives

• 12 corn tortillas
• 8 oz shredded reduced-fat sharp Cheddar
• 12 oz reduced-fat shredded Monterey Jack
• 2 tablespoons low-fat sour cream, for garnish (optional)
• 8 oz Guacamole

Directions

 

Heat grill to med-high

Coat the chicken with a healthy drizzle of olive oil and season with salt and pepper. Grill chicken on each side. When done, shred chicken & add in 1 can green enchilada sauce, chilis, 1 can olives (drained) and 1/2 the cheese mix. Cook over low heat until cheese is melted and it begins to thicken. Turn heat off.

Preheat oven to 350 

In a separate pan heat the other can of green enchilada sauce. When the enchilada sauce is heated take a corn tortilla and dip it in the green enchilada sauce. With tongs move it to a plate or possibly board and spoon in the chicken.  Then roll up and place in a large casserole dish seam side down. Continue until casserole dish is filled or possibly you run out of tortillas. Then pour remaining green enchilada sauce, cheese & remaining can of olives (drained) on top. Bake at 350 for 15 min or until the cheese is melted. Garnish with low-fat sour cream & guacamole.