Coriander Chicken Enchiladas

By Brie

Try something new with this dish. It's full of Mediterranean and Mexican flavors and sure to be a family favorite!

Make Coriander Crock-pot Chicken 1st and this with the leftovers.

Ingredients

• 4 cup Braised Coriander Chicken (shredded)
• 2 cup Braised Coriander Chicken sauce
• 1 cup Kalamata Olives (preferably from the Braised Coriander Chicken Recipe)
• 1 cup Goat Cheese (crumbled)
• 8 Tortillas
• 1/4 cup Basil Leaves (torn)
• 1/2 cup Heavy Cream

Preparation

Step 1

Preheat oven to 350F.

Mix the olives, chicken and half of the goat cheese together in a medium bowl. Heat the sauce remaining from Braised Coriander Chicken (at least 2 cups) in a medium saucepot over medium-high heat and add cream. Reduce sauce by half, about 20 minutes.

Evenly distribute the chicken mixture among the eight tortillas. Fold and arrange in a baking dish. Pour sauce over the enchiladas, to smother, and sprinkle with remaining goat cheese. Bake for 10-15 minutes, until heated through.

Finish with basil to serve.