Chicken Enchiladas Recipe
Chicken Enchiladas Recipe
Ingredients- 3 cups enchilada sauce
- 2 green onions chopped
- 4 skinless chicken breasts
- 1 (4-ounce) can green chilies
- 8 (10-inch) corn or flour tortillas
- ½ medium medium onion diced
- 12 ounces Monterrey Jack cheese grated
Instructions
- Spray slow cooker insert with non-stick cooking spray.
- Add chicken to slow cooker insert and pour2 cups of enchilada sauce over the chicken.
- Cook on High setting for 4 hours or low setting for 8 hours.
- Shred chicken with a fork in the enchilada sauce.
- Drain green chilis and add to the chicken along with the diced onion.
- Mix well to combine.
- Preheat oven to 350ยบ F.
- Spray a 9x13 baking dish with non-stick cooking spray.
- Spread about 1/4 cup enchilada sauce into the bottom of the baking dish.
- Spoon chicken mixture into the center of each flour tortilla.
- Top with about ½ cup grated cheese and fold two ends of tortilla over the filled center.
- Place the tortilla seam side down into the baking dish.
- Repeat until all tortillas have been filled.
- Pour remaining enchilada sauce over the assembled tortillas.
- Top with grated cheese.
- Place in oven and bake for about 20 minutes, until cheese has melted thoroughly and has become bubbly.
- Garnish with green onions or cilantro, if desired.
- Enjoy!
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