Julie's Chicken Enchildas

Prep Time: 10 min.

Cook time: 30 min.

Serves: 6 people

Description

Warm, fresh, zesty, spicy, chicken enchiladas that are tastier than the restaurant kind.

Ingredients

• 2 lbs chicken
• 16 oz. can Las Palmas red mild enchilada sauce
• 1 pack 8 oz. Philadelphia cream cheese
• green onions
• sliced black olives small can
• salsa canned or in jar
• 32 oz (16 oz for each) shredded Monterey jack and cheddar cheese
• corn tortillas

Directions

1. Boiling chicken breast for about 1 hr in order to get soft
2. shred the chicken into shreds with a fork
3. lightly fry the tortillas until they're soft.
4. suatee the chicken with cream cheese and salsa in a skillet until a cremay mixture forms
5. shred both packs of cheeses
6. dip the tortillas inside the sauce in order to get the taste
7. put a spoonful of the chicken mixure into the tortillas along with a spoonful of cheese and begin to roll the tortillas up in a circular motion.
8. pour the sauce over the enchildas and also the cheese as well.
9. cut the green onions into very small slices and put over enchiladas
10. to top it off spread the cut olives all around on top of enchiladas.
11. cook for about 30 min. and Voila ! You have my special enchildas.
12. lighty
13. The second goes here...