CHICKEN, FREEZER MEALS, OVEN BAKED

Red & Green Chili Chicken Enchiladas

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Red & Green Chili Chicken Enchiladas

Recipe by Julia PachecoCourse: Main, DinnerCuisine: MexicanDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 3 large chicken breasts, cooked and shredded

  • 4 oz can diced green chilis

  • 1/2 cup sour cream

  • 20oz enchilada sauce

  • 3 1/2 cups shredded cheddar cheese

  • package of flour tortillas or corn tortillas

Directions

  • In a large bowl, combine the chicken, green chili, sour cream, 1/2 cup red enchilada sauce and 1/2 cup cheese and mix well.
  • In the bottom of (2) 9×13 aluminum baking tins, pour a thin layer of enchilada sauce evenly to prevent the tortillas from sticking.
  • To assemble the enchiladas, place a couple spoonfuls into a tortilla and roll it up and pace in baking tin.
  • Top with the remaining enchilada sauce (as much as desired) and cheese. Add a tight layer of cling wrap over followed by a layer of aluminum foil.
  • Label it with date made, recipe and cooking instructions.
  • Bake thawed or freshly made at 350℉ covered for 35 minutes, uncovered for 5 minutes.

Recipe Video

Notes

  • Remember to remove cling wrap before baking!

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