Jessica Alba's Chicken Enchiladas

Total Time
35mins
Prep 15 mins
Cook 20 mins

From Self magazine

Ingredients Nutrition

Directions

  1. Heat oven to 425°.
  2. In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through.
  3. Strain chicken, run cold water over it and shred into a bowl.
  4. Mix in salsa and set aside.
  5. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside.
  6. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste.
  7. Stir until simmering.
  8. Set aside.
  9. Coat an 11" x 13" casserole pan with nonstick spray.
  10. Microwave tortillas 20 seconds.
  11. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down.
  12. Sprinkle with remaining cheese mixture.
  13. Ladle on sauce, then add remaining 1/4 cup Monterey Jack.
  14. Bake 20 minutes. Serve with remaining sauce on the side.
Most Helpful

**I made some minor changes.... We left out olives and cilantro. Topped with some fresh cut tomato and avocado over the sour cream and salsa.

**Serve with yellow spanish rice. This was a huge hit!

**Also when Baking, cover with tinfoil so they don't dry out!

lkperez02 January 11, 2012