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Green Chicken Enchilada

4

0 min

Green Chicken Enchilada

Green Chicken Enchilada Photo 1

Time

0 min

Serving

6 persons

Calories

724

Rating

4.00★ (247)

Cuisine

Mexican
Author: Victoria Buriak
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

  • skinless, boneless chicken breast halves: 1 pound
  • Monterey Jack cheese: 1 pack (8 ounce pack, shredded)
  • flour tortillas: 12 piece (10 inch)
  • green enchilada sauce: 1 can (19 ounce can)

Metric Conversion

Stages of cooking

Green Chicken Enchilada Photo 21
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  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.
    Green Chicken Enchilada Photo 2
  2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
    Green Chicken Enchilada Photo 3
  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.
    Green Chicken Enchilada Photo 4
  4. Bake in the preheated oven for 30 minutes. Sprinkle reserved cheese over top and continue to bake until melted, about 5 more minutes.
    Green Chicken Enchilada Photo 5

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