Easy Delicious Enchilada's |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I think these enchiladas are better than any restaurant I have ever had, I made the recipe myself, very easy and very good! I regularly serve it to guest and it is always a winner. Sometimes instead of chicken I will use carnitas. I always make one extra in a separate dish without meat for my vegetarian sister. Ingredients:
1 (16 ounce) can green enchilada sauce |
3/4 cup queso fresco |
6 large flour tortillas |
1/2 yellow onion, diced |
2 -3 chicken breasts |
1/2 cup light sour cream |
1 (6 ounce) can diced jalapenos |
1 (6 ounce) can diced green peppers |
1/2 cup pace picante sauce |
1/2 cup black olives |
1/2 avocado |
Directions:
1. Boil chicken breasts so meat easily shreds, you could also use crock pot, or slow cook in oven. Shred with fork and knife and put in a bowl with 1/2 cup pace picante sauce.
2. Preheat oven to 350.
3. Combine can of diced jalapenos, yellow onion, and can of diced green peppers. Grate about 3/4 cup queso fresco cheese.
4. Pour 1/4 of the can of green enchilada sauce in the bottom of casserole dish.
5. Use large flour tortillas - fill with chicken, mixture of jalapenos, onion and peppers and a little cheese and set in casserole dish opening side down. Do this with as many as fit in the dish, usually 5 or 6. Pour remaining green sauce over tortillas and put remaining cheese on top. Cook 30 minutes. Add sour cream on top and sliced avocado.
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