Chicken Enchiladas in Green Sauce

Serving Size: 6

Ingredients:
1 lb. chicken breasts, cooked, cut into small pieces
1 white onion, chopped
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon cumin
2 16 oz. cans green enchilada sauce, divided
salt and pepper, to taste
16 flour tortillas
2 cups Mexican cheese blend

Directions:
1. In a medium skillet preheat oil over medium heat. Saute onions, add in garlic powder, cumin and 1 can of enchilada sauce. Simmer for about 5 minutes.
2. Place tortillas in microwave and heat for about 30 seconds.
3. Fill each tortilla with chicken, a little bit of cheese and onion mixture. Roll up and place seam side down in a 9x13x2″ baking dish.
4. Pour remaining enchilada sauce on top and sprinkle with cheese.
5. Bake at 350 degrees for 30 minutes.

photo by lysinewf

Cheesy Chicken Enchiladas II

Serving Size: 6

Ingredients:
1 1/2 lbs. chopped, cooked chicken breasts
2 cups shredded Mexican blend cheese
1 cup plain yogurt
1/3 cup melted butter, melted
1 small white onion, chopped
2 large garlic cloves, minced
1 small can chopped green chilies
12 medium flour tortillas
2 tablespoons olive oil
1 16oz. can red enchilada sauce
1 cup shredded Monterey Jack cheese
fresh cilantro, garnish
sour cream, to taste

Directions:
1. Preheat oven to 350 degrees.
2. Combine chicken, Mexican cheese, yogurt, butter, onion, garlic and chilies in a large bowl, mix well.
3. In a large skillet over medium-high heat add in a little of the olive oil. Heat all 12 of the tortillas, adding a little more oil as needed. Heat each tortilla for about 5 seconds per side. Place each on a paper towel to get rid of excess oil.
4. Fill each tortilla with chicken mixture, roll and place seam down on a 13×9 baking dish. Pour entire can of red enchilada sauce on top and place in oven for 20 minutes.
5. Then sprinkle Monterey Jack cheese on top and bake for another 10 minutes.
6. Garnish with chopped cilantro and sour cream.

photo by little blue hen

Saucy Chicken Enchiladas

Serving Size: 6

Ingredients:
1 1/2 lbs. chopped, cooked chicken breasts
1 cup shredded Mexican blend cheese
1/3 cup melted butter, melted
1 teaspoon cumin
1 teaspoon garlic powder
1 small white onion, chopped
1 small can chopped green chilies
12 small corn tortillas
2 tablespoons olive oil
2 16oz. can red enchilada sauce
1 cup shredded Mozzarella cheese
1 green onion, finely chopped

Directions:
1. Preheat oven to 350 degrees.
2. Combine chicken, Mexican cheese, butter, cumin, onion, garlic and chilies in a large bowl, mix well.
3. In a large skillet over medium-high heat add in a little of the olive oil. Heat all 12 of the tortillas, adding a little more oil as needed. Heat each tortilla for about 5 seconds per side. Place each on a paper towel to get rid of excess oil.
4. Fill each tortilla with chicken mixture, roll and place seam down on a 13×9 baking dish. Pour both cans of red enchilada sauce on top and place in oven for 20 minutes.
5. Remove, let stand for 5 minutes then sprinkle with Mozzarella cheese and green onion.
6. Serve with rice and re-fried beans.

photo by Lori_NY

Cheesy Chicken Enchiladas

These are yummy Cheesy Chicken Enchiladas. Try this easy recipe, you’ll love it!

flour tortillas

photo by Acererak