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Green Chicken Enchilada recipe



Very easy to make! Chicken and Monterey Jack Cheese-filled flour tortillas topped with green enchilada sauce. I make Mexican Rice served on the side.

Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
Servings: 6
Yield: 6 servings


* 1 pound skinless, boneless chicken breast halves
* 12 (10 inches) flour tortillas
* 1 (8 ounces) package of shredded Monterey Jack cheese
* 1 (19 ounces) can of green enchilada sauce

Directions / Instructions

Step 1

In a pot with enough water to cover, boil the chicken for 25 minutes, or until juices run clear—drain, calm, and shred.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

Step 3

Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping—roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.

Step 4

Bake enchiladas for 30 minutes in the preheated oven. Top with reserved cheese, and continue baking for 5 minutes, until cheese is melted.

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