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!"
photo by lisabisabobisa
- Ready In:
- 50mins
- Ingredients:
- 6
- Serves:
-
4-6
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
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
-
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! -
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!
