Yum, your crew is going to love these enchiladas. They are easy to make and pack a punch of flavor. The green chilis bring a bit of heat but aren't too overpowering. The cheese combination adds a melty goodness. A great meal for a busy night! I created this original recipe, wanting a lighter version of enchiladas. Everyone loves them and requests them at family gatherings.
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Chicken Yield: 6 Servings
Ingredients :
- 3 - chicken breasts, boneless and skinless
- 18 - 6-inch corn or flour tortillas
- 1 large can(s) chopped green chiles, 7 oz.
- 2 can(s) green enchilada sauce, mild, 10 oz.
- 8 ounce(s) Queso Fresco, crumbled
- 2 cup(s) Mexican blend shredded cheese
- 1 1/2 tablespoon(s) minced garlic
- 1/2 teaspoon(s) ground cumin
- 1 teaspoon(s) garlic salt
Intructions :
- Boil the breasts until done through. Cool and chop into pea sized bits. While the chicken is boiling, heat 14 tortillas by lightly frying in a little oil. Fry them just about 30 seconds on each side. You don't want to let them get crispy, just floppy. Drain on a papertowel. ONLY fry them if you are using CORN tortillas, it is not necessary for flour tortillas
- Heat oven to 375. In a medium bowl, combine all of the cheeses. In another bowl, combine the chicken, one and a half cans of sauce, chiles, garlic, cumin and garlic salt
- Reserving about a cup of cheese mixture for the top, assemble the enchiladas by placing a handful of cheese onto a tortilla, then a spoonful of meat mixture. Roll and place in a sprayed, large casserole dish (mine is 11x14). Top with reserved sauce and cheese. You should get about 14-16 enchiladas out of these ingredient amounts
- Bake covered for about 30 to 40 minutes, until bubbly. Remove the cover and continue to bake until just browned
- I make Lazy Green Enchiladas by putting a little sauce in the bottom of the casserole and layering the tortillas, cheese, and chicken mixture, as you would a lasagne; the last layer being tortilla, then topped with sauce and cheese. When I prepare them this way, I always use flour tortillas, they get a noodle-like texture, whereas the corn tortillas just get mushy.
Rated 5/5 based on 81 Reviews
Keyword : green enchilada-Mexican-Chicken-Bake