Preheat oven to 350. Lightly coat a 9 x 13 baking dish with cooking
spray. Place chix breasts in a large pot and cover with water. Bring
to a boil over high heat. Reduce heat to medium and simmer until
no longer pink in center (about 15 min). Drain and let cool slightly.
Shred chix by pulling apart with 2 forks.
Lightly coat a large skillet with cooking spray and place over
medium-high heat. Add green onion, cilantro, and jalapeno; saute
for 2 min. Add shredded chix and 1 can of enchilada suac. Cook,
stirring occasionally, for about 5 min.
Pour remaining 2 cans of enchilada sauce in a medium bowl and
microwave for about 2 min. Dip each tortilla in the heated sauce
and fill with about 1/8 of the chicken mixture. Roll up and place in
baking dish. Pour remaining sauce over enchiladas and sprinkle
with cheese. Bake for about 15 min.
Divide lettuce onto 4 plates and place a portion of enchiladas on
top. Top with a spoonful of salsa, a dollop of sour cream,
tomatoes, and olives.
Originally Submitted
10/16/2009
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