This recipe is sure to be a real crowd pleaser with tangy green enchilada sauce. We opted for hatch chile tortillas for an extra punch of flavor.

Source: Vincent Merritt, Active Wellness


  • 2 pounds raw chicken thigh meat
  • 1 medium sized can diced tomatoes
  • 1 yellow onions
  • 1 cup salsa
  • Raw 6 inch corn tortillas
  • 1 pound cheddar jack shredded cheese mixture
  • 1 medium sized can green enchilada sauce
  • 1 bunch green onions
  • 1 small can sliced black olives
  • 1 fresh tomato diced




  1. Rough chop yellow onions combine with chicken and diced tomatoes cover with water and simmer until chicken shreds easily with wire whip.
  2. Drain liquid. Shred the chicken with wire whip.
  3. Add salt pepper and granulated garlic to taste.
  4. Preheat oven to 350º.
  5. Add salsa, 2/3 of the cheese, and a splash of the enchilada sauce. Mix.
  6. Lightly fry the tortillas in oil until soft. Place the chicken mixture in tortillas and roll into enchiladas.
  7. Cover the bottom of a casserole with enchilada sauce. Place enchiladas on top and cover them with sauce.
  8. Bake at 350º until they are bubbling. Sprinkle the rest of cheese on top. Bake another 5 minutes until cheese is melted.
  9. Remove from oven and rest for 10 minutes.
  10. Serve with a garnish of green onion, fresh diced tomato, sliced olives, and a dollop of sour cream.