Ingredients
1
large can red enchilada sauce
1
1/2 lbs of chicken breasts
2
cups shredded cheese (I use the Mexican blend)
garlic salt, pepper, Mrs. Dash original seasoning
1
small can chopped olives
Directions
1.
Boil the chicken breasts until cooked and shred the chicken. Place the shredded chicken in a saucepan with some of the chicken broth and season with garlic salt, pepper, and Mrs. Dash. Heat this over low heat for about 10 minutes and your chicken will be juicy and perfectly seasoned!
2.
Heat enchilada sauce in a pot over low heat. Spread just a little in the bottom of an 8x12 baking dish so that the enchiadas don't stick to the botoom.
3.
Place corn tortillas between a couple of wet paper towels and microwave about thirty seconds to soften them up. Dip the tortillas in the enchilada sauce and then put some chicken and cheese inside it and roll it up. Fill the 8x12 dish with these rolled enchiladas, top with cheese and olives (they are basically a garnish) and place in a 350 degree oven just long enough to heat the dish. Enjoy!
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