Tijuanas enchiladas

Name: Tijuanas enchiladas
Cuisine: American
Ingredients: 2 boneless skinless chicken breast; 1-28 oz can of green enchilada sauce; 1.5 cups pace salsa verde; 1-8 oz bag of shredded Mexican cheese; 1-4.5 oz can of diced green Chile’s; Sour cream to garnish; 1 tsp onion powder; 1 tsp minced garlic; 1/3 tsp black pepper; 1/2 tsp crushed red pepper flakes; 1 packet sazon seasoning (found in the Latin aisle)

Chef Nena @Chef_Nena710

Indiana

These taste almost exactly like the enchiladas from cebolla’s Mexican restaurant but way better and spicier

Chef Nena @Chef_Nena710

Indiana

These taste almost exactly like the enchiladas from cebolla’s Mexican restaurant but way better and spicier

Saved

Ingredients

2boneless skinless chicken breast
1-28 ozcan of green enchilada sauce
1.5 cupspace salsa verde
1-8 ozbag of shredded Mexican cheese
1-4.5 ozcan of diced green Chile’s
Sour cream to garnish
1 tsponion powder
1 tspminced garlic
1/3 tspblack pepper
1/2 tspcrushed red pepper flakes
1 packetsazon seasoning (found in the Latin aisle)

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Steps

1

Please chicken breast in a lightly oil pan and sauté until done shred with two forks and mix in red pepper flakes black pepper minced garlic onion powder and sazon and Chile’s. Add in half of the salsa verde and and the 1/2 of the green enchilada sauce and cheese and stir well.
2

Scoop into warm corn or flour tortillas and roll up placing on a plate. Top with remaining salsa verde and green sauce and sprinkle with shredded cheese and sour cream.