Chicken enchiladas
Chicken enchiladas
Ingredients/Components
- chicken breasts - 4 item
- can diced tomatoes, drained reserve juice - 1 item
- can diced green chilies - 1 oz
- green onions, chopped - 2 item
- can green enchilada sauce - 1 oz
- shredded Cheddar or Colby cheese - 1 pkg
- burrito sized tortillas - 1 pkg
How to make chicken enchiladas:
Heat oven to 350°. Spray baking dish (13-inch) with oil cooking spray. Boil chicken breasts until done. Remove from water to cool; shred chicken. Add can of diced tomatoes (drained), green chilies (drained) and green onions to chicken. Put 2 tablespoons of chicken mixture in tortilla and roll. Place rolled tortilla, seam down, in baking dish. Pour green enchilada sauce over rolled tortillas. Sprinkle with cheese. Bake until heated through and cheese has melted. Serve with rice.Recipe categories: Chicken, Main dish, Poultry.
Rating:
Related ingredients:
flour, dijon mustard, cooked chicken, fresh mushrooms, sliced, cans green beans, boneless, skinless chicken breast, butter 2 sticks, broiler fryer chicken, cut up, small bottle of catalina dressing, cooked-diced chicken
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