Mix shredded chicken with onion, cilantro, green sauce, (reserve 1/2 c for topping) and half of the shredded cheese..
Fill each tortia with filling, roll tight and place in a 9x13 pan. roll all tortias cover with remaining sauce, cheese and some cilantro for garnish. cover and bake 20-30 min @350.
Serve with beans or rice and garnish with sour cream.
Originally Submitted
8/12/2011
0 Out of 5 from
0 reviews
You can add this Chicken Enchiladas recipe to your own private DesktopCookbook.