Chicken Enchilada with Olives and Double Cheese

Ingredients

• Chicken Breast120 g
• Cheddar Cheese1.5 slice (38 g)
• Black Olives3 count (15 g)
• White Cheese1.5 slice (38 g)
• Tortillas2 count (80 g)

Instructions

1. 1

   Step 1

   Put the chicken in a pot with boiling water and let boil for 12-15 minutes. Shred.

2. 2

   Step 2

   You can also cook each side of the chicken in a pan for 4 minutes over medium heat and shred.

3. 3

   Step 3

   Chop the cheeses and slice the olives.

4. 4

   Step 4

   Fill the tortillas with chicken, olives and cheeses evenly. Optional: add scallion.

5. 5

   Step 5

   Roll, take to the pan and cook each side for 2 minutes over medium heat.

6. 6

   Step 6

   Then add the remaining cheese on the enchiladas, cover and let cook until it melts.

7. 7

   Step 7

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Enchilada with Olives and Double Cheese can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.