Chicken Enchiladas with Green Sauce - chicken breasts

Method

• Preheat oven to 325 degrees F. I can usually fit 8 enchiladas per casserole dish (9x13), and this recipe can make two pans, one for eating now and one for freezing.
• So get two 9x13 casserole/baking dishes ready.
• Set a small pot of salted water to boil.
• Meanwhile peel and cube the potato, add and cook until fork tender.
• Butterfly the chicken breasts and put them in a glass dish.
• Add enough oil to coat the chicken and sprinkle with salt and pepper.
• Set aside.
• In a large pan add a tablespoon of oil and heat over medium heat.
• Add onions, garlic and tomatoes and let the mixture cook for 3-5 minutes or until aromatic.
• Add the chicken over the tomato, onion and garlic mixture, so that it absorbs the flavors as it cooks.
• Depending on thickness of the chicken, it should take 4-5 minutes per side to cook thoroughly.
• Set cooked chicken and veggies aside to cool.
• Once cooled, shred the chicken.
• Mash the potatoes and combine potatoes and tomato, onion and garlic together in a bowl.
• Once combined add in shredded chicken, this is your filling for the enchiladas.
• If youre feeling crazy add a bit of shredded cheese to the filling.
• Warm up the tortillas in the microwave, about 45 seconds, and keep them wrapped in a towel so they stay warm as you work and so that they dont break when you roll them.
• Add 4-6 tablespoons of enchilada sauce to the bottom of your baking dishes.
• Stuff your tortillas, putting a thin layer of filling down the middle of each.
• Roll them up and place into the pans, seam side down.
• I usually get 6 across and 2 horizontally.
• Add the remaining sauce over the enchiladas, making sure they are completely covered.
• Add a layer of each cheese.
• Sprinkle black sliced olives to top if you want.
• Put dishes in the oven and bake for 15-20 minutes or until cheese is completely melted.
• But you dont have to bake them fully if you make them the night before, for serving the next day.
• If freezing, let cool completely before freezing.
• When ready to eat, no need to defrost, put in preheated oven at 350 degrees F for 2535 minutes or until sauce is bubbling and cheese is completely melted.