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Melissa's Basic but Tasty Green Chile Chicken Enchiladas Recipe

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This recipe for Melissa's Basic but Tasty Green Chile Chicken Enchiladas is from A Collection of Recipes, 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 to 2 shredded rotisserie chickens
12 to 24 large corn tortillas
2 to 4 packs Cacique Cheese
1 to 2 bundles of cilantro (optional)
Onions (optional)
2 to 4 cans of Chile Verde enchilada sauce (my fav is Las Palmas)
Directions:
Directions:
Saute corn tortillas in your favorite vegetable or olive oil. Fry both sides until slightly crisp, yet soft (you want to be able to roll them up like burritos),

Stuff each tortilla with chicken,cacique cheese and onions, roll them and place in glass oven pan. You can make 12 - 24 enchiladas.

On the stove top, add chopped cilantro to enchilada sauce on medium heat. Turn off the burner before it reaches boiling and pour the sauce on top of the enchiladas in glass pan.Crumble cheese on top.

Bake at 250 degrees uncovered, for 15 minutes or until cheese is melted. Cool for 5 minutes then ENJOY!

 

 

 

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