I love enchiladas! I posted a great beef one awhile back, so here’s an awesome “green sauce” enchilada recipe for you too!
– 3-4 large boneless, skinless chicken breasts
– 8-10 corn tortillas
– 1 can of green chile enchilada sauce (green sauce)
– 1 small can of diced green chiles
– 3/4 cup of sour cream
– 1/2 tsp. cumin
– 16 oz. shredded Monterey Jack cheese
– salt and pepper to taste
Cook and shred your chicken, you can do this by boiling the breasts, roasting, or frying them on the stovetop. Place the shredded chicken in a large bowl. To the bowl add, 1/2 cup of the enchilada sauce (save the rest for the end), 1/2 cup of the cheese, 1/2 can of the green chiles, 3/4 cup sour cream, cumin, and salt and pepper to taste. Stir this all together.
Preheat the oven to 350F. Place the chicken mixture into the corn tortillas, roll up, and place seam side down in a greased casserole baking dish. Pour the rest of the enchilada sauce on top and top with the rest of the cheese. Cover with foil and bake for 20 minutes. After 20 minutes, remove the foil and turn the oven to broil. Broil for 5 minutes, until the cheese is golden brown. Remove the enchiladas from the oven and let cool for 10 minutes before serving.