Easy Chicken Enchiladas
Prep Time: 10 minutes
Total Time: 40 minutes
Servings: 6 to 8
This Casserole can be on your dinner table in 40 minutes. Yum!
Ingredients:
For the Green Enchiladas
chicken breast (cooked and shredded)
a 16 Oz. can of green chili enchilada sauce
4 Oz. green chiles (a small can), chopped)
12 Oz. Monterey Jack Cheese
1 cup sour cream
10 medium tortillas (flour or corn)
Toppings
3 springs cilantro (chopped)
3 green onions (chopped)
1 medium tomato (chopped)
1 Avocado (sliced)
Queso Fresco Cheese
Directions:
For the Green Enchiladas
Preheat your oven to 425
Mix the chicken with 8 oz of the green chili enchilada sauce, the green chiles and half of the Pepper Jack cheese.
In another bowl, stir together the remaining enchilada sauce and the sour cream. Pour half of the sauce into a 9×13 inch baking dish.
Take a tortilla, top with a couple of tablespoons of the chicken mixture, then roll it up and place over the sauce in the baking dish.
Continue with all the tortillas until they are all filled and rolled.
Pour the remaining sauce over the top of the tortillas, then sprinkle the remaining cheese evenly over the top.
Place the dish in the oven and bake for 25 minutes.
Top with chopped cilantro, green onions, and tomatoes before serving.
Top casserole with 1 cup sauce and sprinkle with crumbled queso fresco.
Bake, covered, 25 to 30 minutes.
Remove from oven, serve with sour cream, avacado slices, cilantro and additional queso fresco cheese, for garnish. Enjoy!
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