Here is another great recipe to go in the MEXICAN category This is one of my all time favorite recipes that my mom makes. It is way better then red enchiladas and using green enchilada sauce really gives it a great flavor. The chicken is boiled not sauteed so the chicken just melts in your mouth because it is so moist. With the combination of the cheese, onions, and sauce it is a true winner! This is a great recipe to make for a large party or when i make it the left overs are amazing! Ryan will eat it for a week!!! I hope you enjoy these GREEN enchiladas!
Here’s what you’ll need………..
3-4 Large Chicken Breasts
1-2 Large Cans of Green Enchilada sauce (You will use about 1 1/2)
4 cups of Mexican blend cheese
1 medium onion, chopped and diced
1- 24 pack bag of corn tortillas
Salt, pepper, and garlic to taste
A large baking pan.
First you need to get a large pan and boil some water. Sprinkle about 1 tsp each of salt, garlic, and pepper to season the water. Add your chicken breasts ( I like slice mine 1/4’s) and cook for about 15-20 minutes or until chicken is cooked through. When your chicken is completely cooked dice up into squares.
Next while your chicken is cooking, dice up your onion and shred your cheese if you need too. You can also pre heat your oven to 350 degrees.
When making these enchiladas the best and easiest way to make them for your pan is to make your self an assembly line.
You will need 1 large bowl/pan for enchilada sauce for dipping your tortillas in. Next have a bowl for your chicken, onions, and 2 cups of cheese. Then of coarse your pan.
Fill your pan with some enchiladas sauce on the bottom so it just barley covers the pan. This will help for getting the enchiladas out when they are done.
Next microwave your tortillas so they are easier to work with and when rolling them they wont tare. I did it about 30 seconds and then put more in each time. Until I didn’t need anymore.
Now dip your corn tortilla in the enchilada sauce and coat with both sides.
Lay in pan and fill with chicken, onions, and cheese. Roll up and place to one side of the pan.
Repeat this until your pan is full. I put about 10 in mine but it depend on how small you roll them and how big or small your pan is. Your welcome to do what you please.
Now top with more green enchilada sauce. You want to cover them almost so you can not see them any more. This will make them extra juicy and not dry. Add the remaining 2 cups of cheese on top.
Bake in the oven at 350 degrees for 30-40 minutes or until sides are bubbling and cheese is completely melted on top and is browning.
Serve with shredded lettuce, sour cream, Guac, and tomatoes. I also like to serve with homemade Re-fried beans and Mexican Rice if you would like to make it a full meal.
Check out my recipes for Re-fried bean and Mexican Rice Below.