Chicken Chile Verde Enchiladas |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 1 |
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This is the way my Mom has been making enchiladas my whole life. She got the basic recipe from neighbors when she was a teenager. They are made with flour tortillas instead of corn and get a pasty texture which we enjoy. We always eat this with Rice Chile Verde for a nice unhealthy comfort food meal. My Mom has also frozen these alongside the rice chile verde in aluminum containers...they bake up great in the oven! Ingredients:
3 boneless skinless chicken breasts, cooked and shredded (about 5 cups) |
1 cup cheddar cheese, shredded |
1 cup monterey jack cheese, shredded |
1 -1 1/4 cup sour cream |
1/2-3/4 cup onion, chopped |
2 (4 ounce) cans diced mild green chilies |
12 -16 small fajita size flour tortillas |
1 (28 ounce) can green enchilada sauce, plus |
1 (10 ounce) can green enchilada sauce |
1/3 cup cheddar cheese, shredded to top |
1/3 cup monterey jack cheese, shredded to top |
1 (2 1/4 ounce) can sliced black olives, drained to top |
Directions:
1. Cook chicken breasts and shred.
2. Preheat oven to 350°F.
3. Stir together cooked shredded chicken, first 2 cups of cheeses, sour cream, onion and diced green chiles. It should be the texture of chicken salad.
4. Coat the bottom of a 13x9 baking dish with enchilada sauce.
5. Optional: If tortillas are going to crack you can warm them in the oven or dip them in enchilada sauce.
6. Place a scant 1/2 cup of the chicken mixture on each tortilla. Roll up and place seam side down in the baking dish. **Use 1/3 cup of chicken mixture in thin tortillas.**.
7. After all of the tortillas are filled and in the baking dish pour all of the remaining enchilada sauce over them.
8. Top with the remaining 2/3 cups of shredded cheeses and sliced olives.
9. Bake for 35 minutes or until bubbly.
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