Very easy to make! Chicken and Monterey Jack Cheese-filled flour tortillas topped with green enchilada sauce. I make Mexican Rice served on the side.
Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
Yield: 6 servings
* 1 pound skinless, boneless chicken breast halves
* 12 (10 inches) flour tortillas
* 1 (8 ounces) package of shredded Monterey Jack cheese
* 1 (19 ounces) can of green enchilada sauce
Directions / Instructions
In a pot with enough water to cover, boil the chicken for 25 minutes, or until juices run clear—drain, calm, and shred.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping—roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
Bake enchiladas for 30 minutes in the preheated oven. Top with reserved cheese, and continue baking for 5 minutes, until cheese is melted.
source – cooking365.co.za