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Categories:Viewed: 38 - Published at: 6 years ago
Ingredients
- 1 whole chicken
- 2 (28 ounce) cans red enchilada sauce
- 1 (24 ounce) jar dill pickle slices
- 2 (6 ounce) cans medium pitted black olives
- 1 (36 count) package small white corn tortillas
- 4 (8 ounce) packages of shredded cheddar cheese
Method
- Preheat oven to 350 degrees.
- Boil whole chicken, pick off all meat from the bones, and shred it.
- Dice entire jar of dill pickles chips into small pieces.
- Slice all olives in half once each.
- Combine 2 packages of cheese, all olives, all diced pickles, and all of the shredded chicken in a large bowl and mix together well.
- Grease two 13x9 inch baking pans.
- Heat half of the tortillas for 20 seconds in microwave to warm them.
- Fill each tortilla with mixture, roll, and place into greased pans touching one another.
- Repeat with other half of tortillas until all mix or tortillas are gone.
- Pour sauce over all enchiladas in both pans.
- Sprinkle remaining cheese over top.
- Place in oven approximately 30 minutes or until cheese is melted and echiladas are thoroughly heated.
- Serve with rice and beans and enjoy!
