Chicken Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 shredded chicken breasts (I use store rotisserie)
12oz pepper jack cheese-shredded
1 small can diced green chiles
1 large can las palmas green enchilada sauce
1 small sour cream
1 medium diced onion (the o.g. recipe calls for this, but I don’t use it)
White corn tortillas
13 X 9 inch pan sprayed with pam
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Directions: |
Directions:Shred chicken and combine chicken, green chiles and 8oz of the shredded cheese in a large bowl mixing together well. (This is where the onion would also go in if used). Heat green sauce in a large skillet. Once warm, dip tortilla in the sauce covering completely, lay the tortilla open on a plate, and add a large scoop of the chicken mixture into the tortilla. Spoon a scoop (approx. 1 tablespoon) of sour cream on top of the chicken mixture and roll the tortilla using the sour cream to seal the enchilada. Place opening side down in the pan. Repeat until all the mixture is used. Pour the remaining green sauce over the finished enchiladas and top with the remaining shredded cheese. Place in oven at 375 for approx. 30 minutes or until the edges start to brown. |
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Number Of
Servings: |
Number Of
Servings:About 12-14 enchiladas |
Preparation
Time: |
Preparation
Time:20 minutes |
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