Chicken Enchiladas – Kerstin’s Recipe
Ingredients
- 1 Large can Green Enchilada Sauce
- Corn Tortillas
Filling:
- 8 oz. Cream Cheese
- 1 small can Green Chilis Chopped
- 1/4 C. Cheddar Cheese shredded
- 1/4 C. Monterey Jack Cheese shredded
- Salt to taste
- Pinch Cayenne Pepper
- 1/4 C. Green Enchilada Sauce
Mix all together adjust to taste and set aside.
Chicken:
- 4 Chicken Thighs
Heat 1 Tbsp. Oil in skillet; add Chicken and season with Chili Powder Salt
- 1 Jalapeño sliced or chopped
- 1/2 C. Onions finely chopped
Cook till chicken is done and browned; shred chicken; set aside.
Instructions
- Grease a 9”x13” pan.
- Then add 1/4 c. green enchilada sauce, spreading over the pan bottom.
- Dip Corn Tortillas in green enchilada sauce.
- Put some of the filling mix down the middle of the tortilla.
- Top with shredded chicken and more shredded cheddar and Monterey Jack cheeses.
- Roll up and place in pan, seam-side down.
- Top with remaining green enchilada sauce and more shredded cheeses.
- Bake at 350° F. till hot and bubbly.
