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Easy Chicken Enchiladas with Red or Green Sauce Recipe

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This recipe for Easy Chicken Enchiladas with Red or Green Sauce is from Our 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:  
1 lb. chicken, cooked and shredded
2 c. cheddar cheese, shredded
½ c. white rice, cooked, optional
12 corn tortilla shells, white or yellow corn
1 can sliced black olives, optional
diced green onion, optional
diced tomato, optional
avocado, optional
sour cream, optional
hot sauce, optional

Red Sauce:
Prepare Enchilada Sauce in separate recipe or use 1 can Red Enchilada Sauce, Mild or Medium, 29 oz., or

Green Sauce:
2 small cans Tomatillo Verde, 12 oz. each can
Directions:
Directions:
Preheat oven to 350º.

Cook 1-2 chicken breasts seasoned with black pepper and garlic salt. Cool and shred chicken. (For extra tender chicken, put in crock-pot on high for 4 hours, or low for 8 hours.) Cook ½ cup white rice.

Lightly fry tortilla shells individually for about 10 seconds on each side.

Lightly coat the bottom of a 9x13-inch baking pan with desired sauce. Take each shell individually and lightly coat it with sauce and then fill with about 2 TBSP shredded chicken and 2 TBSP rice. Roll filled shell. After all rolls are complete, top with remaining sauce especially the edges to avoid tortillas becoming hard. Finally, top with shredded cheese. If desired, you can also add diced olives, tomatoes or onions inside or on top. Reserve the avocado, sour cream and hot sauce until after baking is complete.

Cover with foil and bake 30 minutes, until cheese is melted and enchiladas are warm throughout.
Number Of Servings:
Number Of Servings:
12 enchiladas
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Whether you like red enchiladas or prefer green, these are amazing and easy to make! This recipe is a great way to use left over chicken and/or left over rice. NOTE: You can replace chicken with ground/shredded beef or shredded pork...which means this is also a good way to use up left over roast beef or roast pork or taco meat!

 

 

 

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