Chicken Enchilada Verde
4 boneless skinless chicken breasts
1 can chicken broth, seasoned
2 cups water
1 can (16 oz) green chile sauce
1 (9 oz) green chile sauce
1 small can of diced green chiles,drained
1 small can of salsa verde (green salsa)
2 cups shredded monterey jack cheese
1 cup shredded pepper jack cheese
1 cup shredded american cheese
1 cup diced yellow onions
salt and white pepper, to taste
1 package flour or wheat tortillas
Preheat oven 350 degrees.
Discard broth. Shred chicken with fork and set aside. Combine all cheeses and onion in a small bowl.
Open small can of green chile sauce and pour on bottom of glass baking dish. Fill each tortilla with shredded chicken, diced green chiles, cheeses, onion, and top with 1 tablespoon of green chile sauce. Reserve half the cheese and onion combination.
Roll tortillas and place in baking dish seam side down. Take remaining green chile sauce and thoroughly pour over all. Top with remaining cheeses, onion. and the salsa Veda, and black olives. Bake in 350 degree oven for 20-25 min or until heated through and cheese has melted. Let stand 5 minutes.