Sunday, July 9, 2017
Addictive Green Enchiladas
Addictive Green Enchiladas 1 1/2 lbs chicken breasts, cooked and shredded 4 ounces diced green chilies 8 ounces cream cheese, softened 1/2 cup onion, diced ( saute first if you want a less crunchy onion) 3 cups green enchilada sauce ( 1 large can, divided, or Recipe #51630) 12 -14 white corn tortillas ( small size) 8 ounces cheese, shredded ( jack, queso, or any mexican type cheese works) Preheat oven to 350. Pour 2 tablespoons green enchilada sauce into the bottom of a 13x9 glass baking dish. In large bowl, mix shredded chicken, green chilis, cream cheese, onions, 1/2 cup shredded cheese, and 2 tablespoons of the green enchilada sauce. Spoon mixture evenly into corn tortillas and roll up. Line up tortillas, touching each other, fitting as many tortillas as you can (but not on top of each other.). Pour remaining enchilada sauce over rolled tortillas. Sprinkle remaining shredded cheese over sauce and cover the 13x9 with foil. Bake in a 350 degree preheated oven for 40 minutes. Remove from oven and let sit at room temp for 10 minutes before serving.