Chili Verde Chicken Enchiladas Recipe

How to make it

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• Preheat oven to 375
• Chicken preparation:
• Boil chicken breast in 8 cups of water, until fully cooked.
• Cheese preparation:
• Combine shredded monterey and cheddar cheese into bowl.
• Add the oregano and diced onions.
• Sauce Preparation:
• Add sauce into a large sauce pan and place on low.
• Once chicken breast is cooked, shred in bowl.
• Add salt and pepper.
• Before rolling enchiladas:
• Warm the vegetable oil in a frying pan.
• Coat the bottom of the baking dish slightly with the sauce.
• Take the corn tortilla and warm on burner (skillet) until soft.
• Place the soft tortilla into the vegetable oil and fry until tortilla is slightly crunchy on the edges.
• Then remove and place immediately into the warmed sauce.
• Let it sit for about 1 minute and place into baking dish (9 x 12).
• Then add a small handful of the cheese mixture and shredded chicken and corn.
• Roll the tortilla closed.
• Repeat steps 1 thru 5 until all tortillas have been used.
• Once they are rolled pour the remaining sauce into the baking dish and add the remaining cheese on top of each enchilada.
• Then place remaining chicken and corn on top.
• Once complete - place baking dish into oven and bake for 20 minutes.
• Once removed let cool 5 minutes and serve.