Jessie’s Chicken Enchiladas

Recipe courtesy of jerseyjessie

4 cups chicken stock

4 boneless chicken breasts, cut into strips

1 jalapeño pepper

1 clove garlic

1 jar (12oz) salsa

1 cup shredded low fat cheddar

½ cup shredded low fat Monterey jack cheese

½ cup chopped fresh cilantro

1 can (2.25oz) diced black olives, drained

1 cans (16oz) traditional enchilada sauce

1 can (16oz) green Chile enchilada sauce

Mexican hot sauce

Cayenne pepper

Vegetable oil cooking spray

8 corn tortillas (6in across)

Preheat oven to 425.

In a medium pot combine chicken stick, chicken, jalapeño and garlic. Boil 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa and set aside. In a separate bowl, combine cheddar, ¼ Monterey jack, cilantro and olives, set aside. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside. Coat an 11x13 casserole pan with non-stick spray. Microwave tortillas for 20 second. Place small handfuls of cheese mixture and chicken in center of tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle sauce, and then add remaining Monterey jack cheese. Back 20 minutes. Serve with remaining sauce.