I've never made chicken enchiladas before but I wanted some so I found this recipe and I was happy with it. I used a rotisserie chicken from Costco and just shredded it up. I also bought a big can of green enchilada sauce instead of the 19 ounce, added about a 1/4 cup of it to the meat and cheese and then dumped the rest of the can on top. If I make them again, I would put a little sauce on the bottom first.
Chicken Enchiladas with Green Sauce
Ingredients
- 1 pound skinless, boneless chicken breast halves
- 12 (10 inch) flour tortillas
- 1 (8 ounce) package shredded Monterey Jack cheese
- 1 (19 ounce) can green enchilada sauce
Directions
- In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
- Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.
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