Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 1/2 cup yellow onion, diced; 1 tablespoon oil (I use Canola); 2 lbs boneless skinless chicken breasts; 1 (7 ounce) can verde salsa (I use Herdez brand); 8 corn (I use South Beach Diet Wheat ones) or 8 wheat flour tortillas (I use South Beach Diet Wheat ones); 1 (28 ounce) can green enchilada sauce (I use Las Palmas brand); 1 (4 ounce) can diced jalapeno peppers (I use Ortega); 1/4 cup sour cream; 1 large tomatoes, diced; 4 green onions, diced; 4 tablespoons cilantro; sour cream; 1 cup shredded monterey jack cheese

Submitted by Teddys Mommy

"I wanted something easy to make that used ingredients I usually have around the house. Most of this is "estimates" because who really measures out everything they put in something when they "throw it together" :-)"

Download

photo by Teddys Mommy

Ready In:: 1hr 25mins
Ingredients:: 13
Serves:: 4

ingredients

¹⁄₂ cup yellow onion, diced
1 tablespoon oil (I use Canola)
2 lbs boneless skinless chicken breasts
1 (7 ounce) can verde salsa (I use Herdez brand)
8 corn (I use South Beach Diet Wheat ones) or 8 wheat flour tortillas (I use South Beach Diet Wheat ones)
1 (28 ounce) can green enchilada sauce (I use Las Palmas brand)
1 (4 ounce) can diced jalapeno peppers (I use Ortega)
¹⁄₄ cup sour cream
Garnish
1 large tomatoes, diced
4 green onions, diced
4 tablespoons cilantro
sour cream
1 cup shredded monterey jack cheese

directions

Pre-heat oven to 350.
Warm oil in large non-stick skillet.
Place onions in hot oil and Sauté until translucent.
Put chicken breasts, Verde Hot Sauce, Diced Jalapeno Peppers, and just enough Green Enchilada Sauce to make it a little wet (about 2-3 TBSP) in skillet with onions.
Bring to boil.
Lower heat to a simmer and cover skillet.
Cook until chicken is done, add more enchilada sauce if it starts to dry out.
When chicken is done take it out of the sauce and shred it with two forks.
Put shredded chicken back into sauce and simmer for about 5 minutes.
Mix in 1/4 cup sour cream & remove from heat.
If your mixture is to wet let it simmer un-covered until itï¿½s only slightly moist.
Put a thin layer of enchilada sauce on the bottom of a 9"x13" baking pan.
Fill tortillas with chicken mixture and place them into the 9"x13" baking dish.
Pour the rest of the enchilada sauce over the enchiladas.
Sprinkle all of cheese over enchiladas.
Bake in 350 degree oven until cheese is melted and enchiladas are warmed through (usually around 25 minutes).
Serve by sprinkling chopped tomatoes, cilantro, and green onions over enchiladas and putting a small dab of sour cream on top!
Enjoy!