A simple and comforting green chile enchilada dinner that will be on the table in no time!
- 2 Chicken Breasts, cooked and shredded
- 2 1/2 cups Mexican Four Cheese (Pre-shredded), plus extra for topping
- 1/3 Yellow Onion, diced
- 2 Garlic Cloves, minced
- 1 1/2 tsp Freshly Ground Black Pepper
- 1/2 tsp Garlic Salt
- Chosen Foods 100% Pure Avocado Oil Spray
- 14 White Corn Tortillas
- 28 oz Old El Paso Green Chile or Red Enchilada Sauce
- Shredded Lettuce
- Kite Hill Sour Cream
- Fresh Garden Salsa
- Chicken: In a medium pot of boiling water, cook the chicken until it looses its pink color; about 20-25 minutes. During this time, you can prep other ingredients.
- Shred: In a food processor, shred the chicken to a fine texture.
- Mix: To a large bowl, add the chicken, cheese, diced onion, garlic, pepper and garlic salt and mix until well combined. Set aside.
- Set temperature: Preheat the oven to 375° F.
- Tortillas: Lightly spray both sides of the corn tortillas with some olive oil cooking spray and add to a baking sheet. Bake for 2-3 minutes to soften the tortillas. (Don’t skip this step. This will prevent the tortillas from cracking and splitting when you go to fill them with the chicken mixture).
- Temperature increase: Increase the oven temperature to 400° F.
- Sauce: Pour just enough enchilada sauce on the bottom of a 13 by 9 inch pan to coat. (This will keep your enchiladas from sticking).
- Assemble: Fill each tortilla with 1 1/2 to 2 big spoonfuls of the chicken mixture. (I gently pack down each spoonful a little bit so it’s easier to work with). As you roll it, pack the mixture and tuck the tortillas as you go.
- Add to the pan: Lay 6 enchiladas in a row, and two in the middle.
- Bake: Top with additional cheese and bake for 15-20 minutes, or until the cheese is melted and the enchiladas are warmed through.
- Optional topping suggestions: Shredded lettuce, avocado slices, diced tomato, sour cream and salsa.
- How to serve: Serve with refried beans or Mexican rice.
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
Keywords: Chicken Recipes, Easy Chicken, Easy Main Dish, Enchilada, Main Dish, Mexican, Mexican Chicken, Poultry