Handmade green Chile chicken enchiladas

Tender chicken shredded with green Chile sauce and cheese.

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Step 1

In a big stock pot, fill with water (enough to cover chicken about 1/4" over)and bring to a boil

Step 2

While your waiting for the water to boil, trim the fat and cartridge off all the chicken.

Step 3

When the water is ready add the chicken to the water.

Step 4

While the chicken is cooking, get a large mixing bowl and open one can of enchilada sauce and pour into the bowl ( about 1/2).

Step 5

Then slice up the black olives and put 2 cans worth in the bowl.

Step 6

Set the other 2 cans worth aside. We will use them at the end

Step 7

Slice the mushrooms and set aside enough for the topping. and the rest add to the bowl

Step 8

Add about a good handful of cheese into the bowl.

Step 9

Now mix all together. Add 1/4 of the garlic paste and mix again. Then set the bowl aside.

Step 10

Drain the chicken and let cook to touch. Once cooked, begin hand shredding the chicken.

Step 11

Once all shredded add to the mix in the bowl and combine all together.

Step 12

Next in a medium frying pan add enough oil to cover corn tortilla.

Step 13

Get the oil hot. You will need tongs for this step. Add one tortilla at a time just a couple seconds on each side. Do this about 5-6 times.

Step 14

Time to fill. In a large baking pan. Lay a tortilla down and take about a medium size pinch of the mix and put it in the center of the tortilla. Then roll the totilla. Do

Step 15

Do steps 13 & 14 til all the tortillas or the mix are gone. You may need to add oil along the way.

Step 16

When your done filling your enchiladas, take the shredded cheese and cover the top. Then sprinkle black olives and mushrooms over the top. Lastly pour the enchilada sauce over the top and spread evenly.

Step 17

Pre- heat your oven for 450°. When ready put the pan in the oven for about 15-20 mins. Just until the chesse is melted. And your done Dinner is served!