1 large can green enchilada sauce (2 reg cans) reserve ½ cup for topping
½ cup chopped fresh cilantro
1 small can chopped green chiles
1 cup shredded mozzarella or mont jack
1 package tortillas (flour)
Instructions
Boil chicken 20-30 min shred. in a marge bowl Mix chicken,onion, cilantro, green chiles,sauce, and ½ cheese.
Fill each tortilla tuck in sides and roll tight. Repeat with all tortillas. Place in baking dish. Cover with remaining sauce, cheese and sprinkle with cilantro for garnish. Cover and bake 20-25 min at 350.
Serving
Suggestions
Serve with rice and beans. Or top with sour cream, lettuce and tomatoes
Originally Submitted
5/21/2010
0 Out of 5 from
0 reviews
You can add this Chicken Enchilada’s recipe to your own private DesktopCookbook.
