Have I told you how incredible Cappellos is? I was craving enchiladas but you know, the whole “I don’t eat tortillas” thing put a damper on it because gluten free tortillas are just not good. So, Cappellos lasagna sheets to the rescue! You will love these shredded chicken enchiladas, I promise.
But before we get to that – look at this amazing t-shirt my husband got me for Christmas. Isn’t it amazing?
I think it might be my official Sunday Food Prep uniform. That is, until I spill too much food on it and have to change halfway through. You would think that after all this time I would either learn to be a little less messy, or put on an apron. But nope, I just continue to make messes and get stains on my white t-shirts.
Okay, now for the real reason that you are here – enchiladas!
Shredded Chicken Enchiladas
What You Need
4 chicken breasts
1 package Cappellos lasagna sheets (or tortillas)
(1) 19oz can enchilada sauce + (1) 10oz can
1 cup chicken broth
(2) 4oz cans of diced green chiles
1 medium yellow onion, diced
2 tsp cumin
Salt + pepper
½ cup black olives, sliced
3 cups of shredded cheese
What To Do
Preheat oven to 350. Bring a large pot of water to boil over high heat then add chicken breasts. Cook for about 25 minutes until cooked through then remove from water and let cool. Shred chicken breasts with a fork.
In a small sauce pan, bring 19oz enchilada sauce and 1 cup chicken broth to a boil, stirring occasionally and then remove from heat.
In a large mixing bowl, combine green chiles, 10oz enchilada sauce, onion, shredded chicken, cumin, salt + pepper and mix well.
In a medium baking dish, pour a ladle full of your enchilada sauce on the bottom of the pan. Then, place two lasagna sheets on top of the sauce. (Cappellos lasagna sheets are long enough that you will be able to fold them over). Top the lasagna sheets with half of the shredded chicken mixture, some sauce and some cheese then fold closed. Pour sauce and cheese on top, then place another lasagna sheet on top of each. Fill with the remaining chicken mixture, some sauce and some cheese and then fold closed. Top off with the remaining enchilada sauce, more cheese and sliced olives!
Cover with aluminum foil and then bake for 35-40 minutes.