Green Chicken Enchiladas
This is how I always make my enchiladas, and they are better than most restaurants you will try. The chicken mixture makes a huge flavor difference!
Green Chicken Enchiladas
This is how I always make my enchiladas, and they are better than most restaurants you will try. The chicken mixture makes a huge flavor difference!
Cooking Instructions
- 1
Preheat oven to 350
- 2
Rub chicken breasts in olive oil, sprinkle with salt and pepper and bake for 15-20 minutes, then remove, cool, and shred
- 3
In the mean time, sautee the diced jalapenos on medium heat until softened. Add diced onion, and sautee for about three minutes.
- 4
Add the chopped garlic, cook about two minutes then add in the can of Rotel tomatoes and green chiles and chopped cilantro...salt and pepper to taste.
- 5
Add in the shredded chicken, stir to combine.
- 6
Put the mixture into the flour tortillas and roll up, arrange side by side in a casserole dish.
- 7
Top with green enchilada sauce and then with the Monterrey cheese.
- 8
Bake in oven about 10-15 minutes until the cheese is totally melted
- 9
Serve and enjoy the amazingness!! :)
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