JEFF’S CHICKEN ENCHILADAS VERDES Ingredients: Chicken breast 3-4 half breast Chopped green chilies 1- 4.5 oz. can Large flour tortillas 10 Old El Paso Green Chile Enchilada Sauce 4-10oz cans Shredded Mexican cheese 2 bags Optional: Sliced black olives 1-4-6oz can Chopped Jalapeño peppers 1 tablespoon Sour cream Cooking: Place chicken breast in large pot of water and boil for 30 – 40 minutes. Remove chicken breast from water and rinse with cold water until cool. Shred chicken breasts into pieces by hand, (do not chop or cut). Place shredded chicken breast into mixing bowl and add green chilies, ¾ can of black olives, jalapeno peppers and one can of enchilada sauce. Mix thoroughly. Place one tenth of mixture into each flour tortilla, add a good amount of shredded cheese and roll it up. Place rolled tortilla fold side down into large casserole dish and continue until all ten are rolled and placed in dish. Pour the remaining three cans of sauce over rolled tortillas, top with remaining cheese and black olives. Place dish in a pre-heated 325-350 degree oven for 30- 35 minutes or until top is slightly brown. Remove from oven and let cool for 10 minutes before serving. Top with sour cream Enjoy your Fiesta
Posted on: Thu, 27 Jun 2013 00:39:51 +0000
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