Chicken Enchiladas
photo by Teddys Mommy
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 118.29 ml yellow onion, diced
- 14.79 ml oil (I use Canola)
- 907.18 g boneless skinless chicken breasts
- 198.44 g can verde salsa (I use Herdez brand)
- 8 corn (I use South Beach Diet Wheat ones) or 8 wheat flour tortillas (I use South Beach Diet Wheat ones)
- 793.78 g can green enchilada sauce (I use Las Palmas brand)
- 113.39 g can diced jalapeno peppers (I use Ortega)
- 59.14 ml sour cream
-
Garnish
- 1 large tomatoes, diced
- 4 green onions, diced
- 59.16 ml cilantro
- sour cream
- 236.59 ml shredded monterey jack cheese
directions
- Pre-heat oven to 350.
- Warm oil in large non-stick skillet.
- Place onions in hot oil and Sauté until translucent.
- Put chicken breasts, Verde Hot Sauce, Diced Jalapeno Peppers, and just enough Green Enchilada Sauce to make it a little wet (about 2-3 TBSP) in skillet with onions.
- Bring to boil.
- Lower heat to a simmer and cover skillet.
- Cook until chicken is done, add more enchilada sauce if it starts to dry out.
- When chicken is done take it out of the sauce and shred it with two forks.
- Put shredded chicken back into sauce and simmer for about 5 minutes.
- Mix in 1/4 cup sour cream & remove from heat.
- If your mixture is to wet let it simmer un-covered until it�s only slightly moist.
- Put a thin layer of enchilada sauce on the bottom of a 9"x13" baking pan.
- Fill tortillas with chicken mixture and place them into the 9"x13" baking dish.
- Pour the rest of the enchilada sauce over the enchiladas.
- Sprinkle all of cheese over enchiladas.
- Bake in 350 degree oven until cheese is melted and enchiladas are warmed through (usually around 25 minutes).
- Serve by sprinkling chopped tomatoes, cilantro, and green onions over enchiladas and putting a small dab of sour cream on top!
- Enjoy!
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