Cheesy Chicken Enchiladas (Print Version)

# Ingredients:

→ Chicken Mixture

01 - Chicken breasts without bones or skin
02 - Chopped green chiles
03 - Finely chopped onion
04 - Sauce for green enchiladas

→ Spices

05 - Cumin
06 - Paprika
07 - Garlic salt
08 - Red chili flakes
09 - Ground black pepper
10 - 'Slap Ya Mama' spice mix

→ Building Ingredients

11 - Shredded Monterey Jack
12 - Sharp cheddar or spicy cheddar cheese
13 - Black olives, sliced thinly
14 - Corn or flour tortillas

# Instructions:

01 - Toss chicken, onions, spices, chiles, sauce into your crockpot first
02 - Cook on high for 3-4 hours or low for 6-8 hours; shred the meat when done
03 - Warm both tortilla sides in a pan
04 - Roll tortillas with shredded chicken, cheeses, and olives inside
05 - Place rolled tortillas in a dish, pour sauce on top, sprinkle cheese and olives
06 - Cover the dish and bake for 40 minutes. Uncover to melt the cheese

# Notes:

01 - Either corn or flour tortillas work well
02 - Heating tortillas makes them simpler to roll
03 - Set aside extra cheese for topping

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