• 8 chicken breast halves, boneless skinless
• 10 flour tortillas
• 3 tbsp olive oil
• 3 clove(s) garlic, crushed
• 1 lb whole tomatoes, peeled, chopped
• 1 cup(s) tomato juice
• 1 cup(s) vegetable broth
• 1/2 large yellow onion
• 2 oz green chiles, chopped
• 1/4 tsp oregano
• 1/4 tsp sweet basil
• 1 1/2 tbsp cornstarch
• 1 can(s) black olives, sliced
• 2 cup(s) sharp cheddar cheese, shredded
• 1/2 cup(s) green onion(s), chopped
|  | 1. Cook chicken breasts in a crock pot with water for 3+ hours on high. Let chicken cool and then shred.
2. Heat olive oil in a big pot and saute onions and garlic until soft.
3. Add tomatoes and next 6 ingredients. Bring to a boil and simmer.
4. Dissolve corn starch in 1/4 cup hot water. Add to pot.
5. Spray large baking dish with pam. Lay one side of tortilla on sauce for 10-15 seconds. Remove and fill tortilla on sauce side with shredded chicken, cheese, black olives, and green onions. Lay in baking dish. Use toothpicks to keep together. Repeat for each tortilla.
6. Pour enchilada sauce over tortillas. Bake at 350 degrees for 20 minutes. |
