Chicken Enchiladas with Green Sauce

• 3 Boneless, Skinless Chicken Breasts
• 1 Tablespoon Olive Oil, Plus Enough Extra To Coat The Chicken, Divided
• 1 Large Onion, Chopped
• 2 cloves Garlic, Minced
• 1 Roma Tomato, Chopped
• 1 Potato, Peeled, Cubed And Boiled
• 1/2 cups Mozarella Shredded Cheese
• 1/2 cups Mexican Blend Shredded Cheese
• 1/4 cups Sliced, Black Olives (use Canned)
• Salt And Pepper, to taste
• 1 can (28 Oz. Size) Green Enchilada Sauce (I Use Las Palmas)
• 20 Corn Tortillas, Or Your Choice As Long As They're 6- Inches In Diameter

1. 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.
2. So get two 9x13 casserole/baking dishes ready.
3. Set a small pot of salted water to boil.
4. Meanwhile peel and cube the potato, add and cook until fork tender.
5. Butterfly the chicken breasts and put them in a glass dish.
6. Add enough oil to coat the chicken and sprinkle with salt and pepper.
7. Set aside.
8. In a large pan add a tablespoon of oil and heat over medium heat.
9. Add onions, garlic and tomatoes and let the mixture cook for 3-5 minutes or until aromatic.
10. Add the chicken over the tomato, onion and garlic mixture, so that it absorbs the flavors as it cooks.
11. Depending on thickness of the chicken, it should take 4-5 minutes per side to cook thoroughly.
12. Set cooked chicken and veggies aside to cool.
13. Once cooled, shred the chicken.
14. Mash the potatoes and combine potatoes and tomato, onion and garlic together in a bowl.
15. Once combined add in shredded chicken, this is your filling for the enchiladas.
16. If youre feeling crazy add a bit of shredded cheese to the filling.
17. 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.
18. Add 4-6 tablespoons of enchilada sauce to the bottom of your baking dishes.
19. Stuff your tortillas, putting a thin layer of filling down the middle of each.
20. Roll them up and place into the pans, seam side down.
21. I usually get 6 across and 2 horizontally.
22. Add the remaining sauce over the enchiladas, making sure they are completely covered.
23. Add a layer of each cheese.
24. Sprinkle black sliced olives to top if you want.
25. Put dishes in the oven and bake for 15-20 minutes or until cheese is completely melted.
26. But you dont have to bake them fully if you make them the night before, for serving the next day.
27. If freezing, let cool completely before freezing.
28. 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.

chicken breasts, olive oil, onion, garlic, tomato, mozarella, shredded cheese, black olives, salt, enchilada sauce, corn tortillas

Taken from tastykitchen.com/recipes/main-courses/chicken-enchiladas-with-green-sauce/ (may not work)