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Grilled Chicken Enchiladas Recipe

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This recipe for Grilled Chicken Enchiladas, by , is from The Shepherd's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Shepherd
Added: Monday, December 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T. Southwest or Mexican Seasoning
1/2 tsp. Garlic Powder
1/2 tsp. Salt
4 diced Chicken Breasts
1 1/4 cups canned Red Enchilada Sauce
1 1/4 cups canned Green Chili Enchilada Sauce
1 small can chopped Green Chilies
1/3 cup fresh chopped Cilantro Leaves
1/4 cup drained, sliced Black Olives (optional)
Finely shredded Cheddar Cheese
8 (6 inch) Corn Tortillas

Directions:
Directions:
Preheat oven to 425º.

Mix the seasoning, garlic and salt in bowl. Add chicken and mix and let stand 10 minutes.

Grill chicken on a sprayed pan on the grill or stove on medium heat until no longer pink.

In a medium bowl, mix the chicken, cilantro, chilies, olives and cheese together. Add as much cheese as you like.

Mix the 2 enchilada sauces together and heat in microwave until hot. Microwave tortillas wrapped in a paper towel for 30 seconds. Brush each tortilla with the enchilada sauce.

Spoon the chicken mixture evenly onto the 8 tortillas. Fold both sides in to create a tube and place in baking dish, seam side down. Ladle the remaining sauce over the top and sprinkle with more cheese.

Cover the dish with foil and bake 10 minutes. Remove the foil and bake an additional 10 minutes or until the cheese is melted.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I served this with sour cream and jalapeños.

 

 

 

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