I love enchiladas and I was craving the green kind! I grilled the chicken the night before so these only needed to be assembled – Just add a salad and you have a great week night dinner!
What you need:
- 1 cup chopped, cooked chicken breast (I grilled it the day before)
- 6 oz shredded pepper jack cheese
- 3 Tablespoons chopped, canned green chilies
- ½ cup chopped onion
- 10 oz can green enchilada sauce
- 1 Tablespoon olive oil
- 1 teaspoon crushed, fresh garlic
- ½ teaspoon ground cumin
- 1 teaspoon Mexican chili powder
- 8 corn tortillas
- Green onions and sour cream to garnish
How to Do it:
Heat a skillet on medium-high heat. Add the olive oil. Drop a piece of onion in the olive oil. If it sizzles, add all the onion and the garlic. Reduce heat to medium and gently cook until the onions begin to soften. Add the chilies and chicken, heating through. Add half the can of sauce, the cumin and the chili powder and mix well.
Heat the tortillas in the microwave in a plastic bag to soften. Lay them out and place some cheese and chicken mixture in each (make sure to save about ¼ to 1/3 of the cheese for the top) and roll.
Put ½ of the remaining sauce in the bottom of a square baking pan.
Place the rolled enchiladas on top. Top them with the remaining sauce,
then the remaining cheese.
Bake at 350 degrees for about 20 to 25 minutes, until the cheese is lightly browned.
Serve hot with sour cream and chopped green onions to garnish.
Serves 4 – 2 enchiladas each
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