END ZONE ENCHILADAS

END ZONE ENCHILADAS image

Yield 32 enchladas 10 people

Number Of Ingredients 11

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1 large tray of boneless chicken breast or thighs
1 2 lb package of corn or white corn tortillas
3 8 oz. cans of tomato sauce
3 packages of enchilada sauce mix
3 16 oz. cans of black olives sliced
3 16 oz. bags of shredded cheese (fiesta blend or mexican)
1 tsp salt
1 tsp pepper
1 tsp of lemon pepper
1 long pan (aluminum)
Pam cooking spray

Steps:

In a large pot add chicken. Add water to cover chicken along with salt, pepper and lemon pepper. Bring to boil then lower heat to medium and cook chicken for 1 1/2 hrs. Remove chicken from pan and allow to cool. Chop up chicken and place in a large bowl. Set to the side. Prepare the enchilada sauce as directed on the package. Open and drain cans of olives. Place in bowl and set aside. Add 1/2 cup of enchilada sauce and cheese into chopped chicken. Heat up a small skillet with oil(any kind) Spray aluminum pan with Pam. Fry tortillas on both sides. Dip in enchilada sauce.Add spoonful of chicken into tortilla. Roll tortilla and place in pan seam side down. Repeat in rows of eight. After pan is full pour remaining sauce over the enchiladas, sprinkle remaining cheese on top and add olives. Place in oven at 350 degrees for 15 to 20 minutes. Garnish with sour cream, chopped green onions and salsa of your choice. ENJOY!