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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a hybrid of several enchilada recipes that I found one day...it is super easy and tastes great! Note: cooking time includes both chicken roasting and enchilada baking! Ingredients:
2 boneless chicken breasts |
salt |
pepper |
1 tablespoon olive oil |
4 ounces shredded monterey jack pepper cheese (or more to taste) |
2 (8 ounce) cans green enchilada sauce (i use old el paso) |
6 flour tortillas |
Directions:
1. Preheat the oven to 400 degrees. Cover a cookie sheet with aluminum foil. Pat chicken breasts dry with a paper towel. Brush with olive oil. Sprinkle with salt and pepper. Bake chicken in oven for 20 minutes or until juices run clear. Let chicken cool. Shred chicken.
2. Reduce oven temperature to 350 degrees.
3. Mix chicken, shredded cheese, and one can of enchilada sauce together in mixing bowl.
4. Spread half of the second can of enchilada sauce in a 13 x 9 baking dish.
5. Place 1/6th of chicken mixture on each tortilla and roll them up. Place enchiladas seam side down into baking dish. Cover with remaining enchilada sauce.
6. Cover dish with aluminum foil. Bake at 350 degrees for 30 minutes.
7. Serve with sour cream, salsa, or whatever your heart desires. Enjoy!
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