Easy chicken enchiladas

Name: Easy chicken enchiladas
Yield: 6-8 servings
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts; 2 large cans of green enchilada sauce; 2-8 oz packages of shredded Mexican style cheese; 2 cans tomatoes with green Chile’s; Garlic powder, pepper, salt, chili powder or red pepper flakes to your liking; 12 flour tortillas; 1 jalapeño thinly slice for garnish (optional)

Chef Nena @Chef_Nena710

Indiana

Easy chicken enchiladas

Chef Nena @Chef_Nena710

Saved

Ingredients

6-8 servings

2boneless skinless chicken breasts
2large cans of green enchilada sauce
2-8 ozpackages of shredded Mexican style cheese
2 canstomatoes with green Chile’s
Garlic powder, pepper, salt, chili powder or red pepper flakes to your liking
12flour tortillas
1jalapeño thinly slice for garnish (optional)

Saved

Steps

1

Pan fry or boil chicken breasts until done and shred
2

Mix chicken with 1 can of green sauce, both cans of tomatoes and Chile’s and spices and 1 bag of cheese and mix throughly
3

Place 2-3 tablespoons of chicken mixture in tortillas and roll up placing seam side down in a 13x9 baking pan that you poured half the can of the remaining green sauce in so they don’t stick to the pan.
4

Pour remaining half of green sauce over the top of the enchiladas and top with the other bag of cheese. Cover and bake at 375 for 30-40 minutes until heated all the way through and cheese on top is melted. Top with sliced jalepenos if you desire and top with sour cream as well. These are simple, easy and can be held in the fridge for usually up to 5 days.