Kim's Green Sauce Enchiladas
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Yields:
-
8 burritos
- Serves:
- 8
ingredients
- 2 (28 ounce) cans green enchilada sauce
- 4 boneless skinless chicken breasts
- 8 flour tortillas (burrito size)
- 8 ounces monterey jack and cheddar cheese blend (shredded)
- sour cream
- cilantro
- salsa
directions
- Place the four chicken breasts in a large sauce pan or medium pot and add one can of enchilada sauce. Ensure the sauce completely covers the chicken. Add a little water if necessary. Bring to a boil then simmer for 25 minutes more. Let the chicken cool in sauce. (This whole step can be done in the slow cooker also).
- Use fork to shred the chicken into small pieces.
- Add 1/3 of a can of enchilada sauce to the bottome of an 11x7 Pyrex Pan. Roll shredded chicken in each of the 8 flour tortillas. Place each rolled/filled tortilla in the 11x7 pan, side by side. Cover the tortillas with the remaining enchilada sauce. Add the shredded cheese over the tortillas.
- baked at 350 degrees or 30 minutes.
- To serve, top with sour cream, salsa, and cilantro. Serve with refried beans and spanish rice. Enjoy.
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RECIPE SUBMITTED BY
Cooking is my relaxation. I have a picky eater as my DW and a picky eater as my son. I eat everything under the sun and am very adventerous with foods. The challenge, please my family, expand their taste buds, and still make unique dishes that blend a wide variety of flavors.