Chicken Enchiladas

Main course

We always love when we make enchiladas for dinner. We need to do it more often. They are so yummy.

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Chicken Enchiladas

We always love when we make enchiladas for dinner. We need to do it more often. They are so yummy.

Main course

Prep time

cook time

total time

servings

cuisine

storage

1 lb chicken breast

3 stalks thinly sliced green onions

2 Tbsp Cilantro

Jalapeno

3 cans (10 oz) Green Enchilada Sauce

Corn Tortillas

1 c. shredded cheddar cheese

6 c. shredded iceberg lettuce

1 jar salsa

1 container sour cream

1 diced Roma tomatoes

1 can, sliced olives

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Precook chicken by boiling or baking and shred by using two forks.

Prepare a pan by spraying it with a non stick spray and placing it on the stove on medium high heat. Add your green onions, cilantro, jalapeño and saute for a couple minutes. Add shredded chicken and 1 can of enchilada sauce. Heat up until warm. Not too hot to touch.

Pour 2 cans of enchilada sauce in a glass bowl and warm in the microwave until warm. Take each tortilla shell and dip in this bowl of warm sauce. Then fill the shells with the shredded chicken mixture, about ¼ cup. Roll up and place in a baking dish.

Pour remaining sauce over enchiladas and sprinkle with cheese. Bake for 15 minutes at 350 degrees.

Once it is baked, place 1 cup shredded lettuce on your plate and place one to two enchiladas on top of the lettuce. This makes the enchiladas so delicious. I love the crunch of the lettuce with the taste of the enchilada. So yummy.

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