Chicken Enchiladas
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
2-3 pans
- Serves:
- 15-20
ingredients
- 2 (8 ounce) bottles las palmas chile salsa verde
- 2 (16 ounce) cans Las Palmas Green Chili Sauce
- 6 large chicken breasts
- 4 (8 ounce) bags kraft Mexican blend cheese
- 1⁄2 cup flour
- 30 flour tortillas
directions
- Preheat oven to 375.
- Boil chicken breasts in water till softened and thoroughly cooked -- shred with a fork.
- In a large saucepan on medium heat, mix half a can of chile verde sauce and the 1/2 cup flour till its a little thick.
- Mix in chicken and the remaining 1 1/2 cans. *I usually add in some cheese at this point, but it's not required.*.
- In each tortilla, spoon a good amount of the chicken mixture into the middle and roll the tortilla, place in the pan --
- Keep rolling all the tortillas till the pan is packed full.
- Pour a bottle of chile verde on top of the tortillas, spread till it covers all edges of the enchiladas. This keeps them moist when you bake them.
- Cover in cheese and bake for 10-15 minutes, or until cheese melts or golden brown. Whichever comes first, varies by oven.
- Serve warm and enjoy.
- Tastes great with Spanish rice and sour cream.
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RECIPE SUBMITTED BY
I love to cook, read, write, sing, travel and take photos... that's me in a nutshell.