Chicken Enchiladas

If you live anywhere in Ventura County you more than likely had to sit in the traffic yesterday caused by a plane crash on the 101 and an overturned truck on the 118. We are so accustomed to our free flowing drives on these sections of the freeways that when we sit in stand still traffic for 2+ hours it can throw off our entire routine. Last night was my turn to cook dinner for my family and my original plan to get home by 5:00 to start dinner obviously didn’t work out.

As I sat in the traffic I debated whether or not to pick up food instead because I honestly didn’t know when I would get home. Thankfully sitting in traffic gave me time to think about my goals and what steps I need to reach them. In order for me start living a healthier life it starts with not taking the quick way out, no matter what circumstances life throws my way. I ended up getting home around 6:00 and made chicken enchiladas. I kept the side simple by making guacamole and having some chips and salsa.

Chicken Enchiladas
recipe from my mom’s friend

4-5 boneless chicken breasts (I used 2 chicken cutlets since they have less fat)
1 can cream of chicken soup
1 tub of sour cream
1 sm can of chopped black olives
1 sm can of chopped green chili’s
1 large can of enchilada sauce (green or red, I used green)
2 cups shredded cheese (blend of cheddar and jack)
1 bunch green onions chopped
1 sm can of sliced black olives
10-12 flour tortillas

1. Cook the chicken until done (broil, boil, bake, bbq)
2. Chop or shred the chicken and place in a large bowl (I usually cut the chicken cutlets into small pieces before I cook them so that I can cut off the fat and blood specks)
3. Combine the chicken, soup, sour cream, can of chopped olives, chili’s and 1/2 the chopped onions and mix together
4. Take a 9×13 in casserole pan and spray lightly with PAM
5. Open the flour tortillas and microwave for one minute in the original bag
6. Take one tortilla and spoon the chicken mixture into the tortilla and roll like an enchilada, then place in casserole pan. Continue until all tortillas are filled. You have to gauge the mixture so you have enough for the 10-12 tortillas and nothing left!
7. Pour the enchilada sauce over the tortillas
8. Sprinkle with cheese over the sauce and top with the sliced olives and the rest of the green onion.
9. Bake at 350 degrees for 30 minutes.


Mix together:
– 3 avocados
– 1/2 tomato, chopped
– juice from 1/2 of a lime
– garlic powder to taste
– salt to taste 


Love always,


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