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Chicken & Cilantro Enchiladas Recipe

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This recipe for Chicken & Cilantro Enchiladas is from Verville Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Shredded Chicken
1 can diced green chiles
16 oz. sour cream
Cilantro - one bunch/fresh
Green Salsa
Monterrey Jack Cheese w/ peppers - freshly grated (I got the Boar’s Head brand of a block of cheese and grated it; you could also probably just get a bag of shredded Monterrey Jack)

Tortillas - enchilada or burrito
Directions:
Directions:
Cook and shred 5 chicken breasts. Mix with one can of green chilies and 8 oz sour cream. Cut up the bunch of cilantro and shred the block of cheese, and add both to mixture. Fill tortilla shells with this mixture and roll. Grease a pan and fill with the enchiladas.

Sauce:
The sauce is a mixture of equal parts sour cream and green salsa - 8 oz of each. If the salsa is chunky, you can put it in a blender.

Heat enchiladas in oven at 350º for 20-25 minutes after assembling enchiladas/burritos. Then heat sauce in microwave for 20 seconds and pour over enchiladas/burritos.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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