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Brandy's Chicken Enchilada's

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Submitted by: rainia

 

Shredded chicken, green chilies, onion, & cheese are sprinkled on sour cream and rolled inside corn tortillas, baked with green enchilada sauce.
 

Ingredients

  • *Large package of corn Tortillas
  • *Butter
  • *2 Large Boneless Skinless Chicken Breast halves
  • *1 Tbsp of No-Salt Fajita Seasoning
  • *4 Cans Diced Green Chilies
  • *1 large sweet onion, diced
  • *2 lb grated Monterey Jack Cheese
  • *1 or 2 Cans Green Chili Enchilada Sauce
  • *2 Large Cartons Sour Cream

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Method

1. Cook tortillas in a skillet one at a time, in a small amount of butter, to soften for rolling. 2. Sprinkle raw chicken with fajita seasoning and cook thoroughly in a skillet. Set aside to cool. 3. Once chicken is cool, shred with a fork. 4. Assemble all ingredients. 5. Lay a tortilla on a flat surface (spread a heaping tablespoon of sour cream in a strip down the middle). 6. Next, sprinkle some green chilies on the sour cream. 7. Now sprinkle on chicken, onion and some of the cheese. 8. Roll up and place in a large oblong baking dish or pan sprayed with Pam. 9. Repeat this process until the pan is filled with a single layer of rolled enchiladas. 10. Next take 1 can of the Green Chili Enchilada sauce and pour it into a saucepan. 11. Add to that pan 1/2 cup of the sour cream. 12. Heat sauce until it is just warmed (do not boil) and then pour it over enchiladas. If more is needed to cover the enchiladas, then repeat the process. 13. Once the sauce is over the enchiladas, sprinkle the top with desired amount of the remaining cheese. 14. Bake in a 350 degree oven until cheese is melted and the enchiladas are heated through, about 45 minutes.

 

Notes:

 

Number of Servings: 6 - 8

 

Submitted by: rainia ()

 

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