BEST Chicken Enchiladas Verde EVER |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Found this on YouTube a few years back. It was done by a chef. I can't find it on there anymore & keep misplacing my written recipe. Figured I'd load it here for safe keeping. Although there are several similar recipes here I didn't find any quite like this one. It's great tasting & if you're in a hurry you can use a roasted chicken from the store! Prep time includes 1 hour to cook chicken if needed. If you get the precooked from the store it only takes me about 15 minutes to shred, mix & roll Ingredients:
1 whole chicken, cooked and shredded |
1 lb finely shredded monterey jack and cheddar cheese blend |
2 tablespoons hot sauce |
1 teaspoon salt |
1 teaspoon cumin |
16 ounces green chili sauce |
corn tortilla (or any kind) |
Directions:
1. Shred your chicken.
2. add hot sauce, salt & cumin.
3. add tablespoon of chile sauce & little over 1/2 the cheese.
4. mix well.
5. coat the bottom of casserole pan with 4-5 spoonfuls of chile sauce.
6. warm corn tortilla over heat to soften for rolling.
7. fill full should make 10 enchiladas.
8. cover with green chile sauce, using a spoon make sure sauce gets down between each enchilada.
9. cover with remaining cheese.
10. bake uncovered in 375 oven for 30min.
11. Serve garnished with sour cream, fresh diced tomatos, green onion, avacado, whatever you like.
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