These green chicken enchiladas are very easy to make! Flour tortillas are filled with chicken and Monterey Jack cheese, then topped with green enchilada sauce. I make Mexican rice to serve on the side.
Ingredients
- 1 pound skinless , boneless chicken breast halves
- 1 package shredded Monterey Jack cheese , 8 ounce
- 12 flours tortillas , 10 inch
- 1 can green enchilada sauce , 19 ounce
Instructions
-
1
Place chicken in a pot and cover with water. Boil until the juices run clear, about 25 minutes. Drain and let sit until cool enough to handle, about 10 minutes. Shred meat.
-
2
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
-
3
Set aside 1/4 cup Monterey Jack for topping enchiladas. Fill each tortilla with equal amounts chicken and remaining cheese. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish, then cover with enchilada sauce.
-
4
Bake in the preheated oven for 30 minutes. Sprinkle reserved cheese over top and continue to bake until melted, about 5 more minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Crunchy Ramen Coleslaw
This crunchy coleslaw is a great side dish or salad. I like to use spicy ramen noodles for a more zesty flavor! This recipe is even better the next day.
Gourmet Grilling Burgers
These burgers combine beef and sausage with all the fixin's right inside! They're made for grilling outside, but could easily be done on an indoor grill, too.
Pumpkin Magic Cake
"So cool that it flips in the oven!"