Easy Chicken Enchiladas Recipe by Chef Nena
Cooking Instructions 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. 1 Pan fry or boil chicken breasts until done and shred 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 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. 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. 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Snickerdoodles Strawberry eclair crunch cake Easy monkey bread Spicy Black Bean and Corn Pico de Gallo Aglio e Olio with blackened chicken Snickerdoodles Strawberry eclair crunch cake Easy monkey bread Spicy Black Bean and Corn Pico de Gallo Aglio e Olio with blackened chicken Hot and spicy chicken paratha roll Jhatpat aloo ki sabji Sweet Corn Chaat Strawberry eclair crunch cake Sphagetti with Irish potatoes and zobo Easy apple peach crisp Chicken badashe Boiled yam with steamed veggies moringa plantain egg n fish sauc Sindhi Biryani Fitness Glass Yoghurt -Diet Dessert Hot and spicy chicken paratha roll Jhatpat aloo ki sabji Sweet Corn Chaat Strawberry eclair crunch cake Sphagetti with Irish potatoes and zobo Easy apple peach crisp Chicken badashe Boiled yam with steamed veggies moringa plantain egg n fish sauc Sindhi Biryani Fitness Glass Yoghurt -Diet Dessert