TEX MEX PULLED CHICKEN ENCHILADAS
3 large raw boneless chicken breasts (about 2-2 ½ pounds )
2 tablespoon olive oil
1, 15.5 ounce jar salsa
1 large onion, chopped
1 jalapeno pepper, chopped
8 large garlic cloves, chopped
1 large green bell pepper, chopped into 1” pieces
1 large orange bell pepper, chopped into 1” pieces
3 cups chicken stock
2 teaspoon Dish off the Block Ragin’ Cajun Spice Blend
1 teaspoon cumin
1 cinnamon stick
1, 10.5 ounce can black beans
5, 10” flour tortillas
5 cups shredded cheddar jack cheese
1, 2.5 ounce can sliced black olives
¼ cup chopped cilantro
1 cup sour cream
Place all of the pulled chicken ingredients in a large Dutch oven or stock pot. Bring to a boil, stirring occasionally. Reduce heat to low and cook for 3 hours, uncovered. Stir every so often and begin breaking up the chicken as it cooks down. At the end of 3 hours, shred the chicken completely into the remaining broth with 2 forks.
Preheat oven to 350 degrees.
Coat a 9” x 13” baking dish with non-stick spray.
Mix the black beans into the pulled chicken. Place about a cup of the pulled chicken down the center of each tortilla and top with about ¾ cup of the cheese. Fold the sides of the tortilla over filling and place them, seam-side down, side by side in the baking dish. Top the casserole with any remaining filling, the rest of the shredded cheese and the sliced olives.
Bake for 30 minutes until cheese is browned and the casserole is hot and bubbly. Top with the cilantro and serve with sour cream on the side.