Best, Easiest & Low Fat! Chicken Verde Enchiladas

"This is a simple recipe or else I would make it. Every time I make it my Hubby and I both go back for seconds! Simply said "It is ADDICTING!" :) NO heavy creams in this version. The textures I think are creamy enough. I'd love for you to hear your variations!"
 
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photo by lisabisabobisa photo by lisabisabobisa
photo by lisabisabobisa
photo by lisabisabobisa photo by lisabisabobisa
Ready In:
50mins
Ingredients:
6
Serves:
4-6
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ingredients

  • 8 chicken breasts
  • 12 (6 inch) corn tortillas
  • 1 (28 ounce) can verde enchilada sauce
  • 1 (15 ounce) can sweet corn
  • 1 (16 ounce) Mexican blend cheese, Shredded
  • oil
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directions

  • Boil the chicken breasts in water until done.
  • While the chicken breasts are boiling, coat a frying pan in oil to fry Tortillas to medium brown. You'll want them firm.
  • Drain Chicken and shred.
  • Add 1/2 of the Verde Enchilada Sauce to the chicken and mix.
  • Put 4 tortillas on the bottom
  • Spoon 1/2 the Chicken mixture.
  • Add 1/2 can of Sweet Corn.
  • Add 1/3 bag of cheese.
  • Repeat with 4 tortillas,.
  • Spoon remaining 1/2 the Chicken mixture.
  • Add other 1/2 can of Sweet Corn.
  • Add 1/3 bag of cheese.
  • One more tortilla layer.
  • Pour remainder of the Verde Enchilada Sauce on top and down the edges.
  • Top with last portion of cheese.
  • Bake 375 for 20 minutes.

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Reviews

  1. These are sooo good! I put the chicken in the crockpot with water in the a.m before work so it was ready to shred when I got home. It takes abit of time to fry the tortillas-but it is worth it! This recipe is cheap, quick, and yummy! Thanks for sharing!
     
  2. Awesome easy recipe! I took the persons above suggestion about slow cooking the chicken. I placed 5 chicken breasts in a crock pot with low sodium chicken broth, cumin, and chili powder and ran it for 8 hours on low. Easy shredding for later on. I also used fresh corn kernels. Delicious! Will be making again!
     
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