This chicken enchiladas recipe is so easy a duck can make it. We use pre-baked chicken from our local grocery store. We also use pre-shredded cheese, pre-made Salsa Verde and flour tortillas out of the bag. If you use corn tortillas, you will need to soften them up in hot oil for s few seconds. We made this recipe to be the easiest and fastest chicken enchilada recipe possible. We even use garlic powder instead of minced garlic. What the Duck?
CHICKEN ENCHILADAS INGREDIENTS:
68 ounce jug of Herdez Salsa Verde
4 cups shredded pepper jack cheese
Breast meat from pre-cooked chicken from your local grocer
16 (8-inch) flour tortillas
2 chopped white or yellow onions
Green habanero hot sauce (or your favorite green hot sauce)
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon Mexican oregano
DIRECTIONS:
Shred the two chicken breasts
Dice two white or yellow onions
Add butter and vegetable oil to a sauté pan at medium-high heat
Add the chopped onions, then add:
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon Mexican oregano
After browned remove, drain and put aside
Preheat oven to 350 degrees F
In a large bowl:
Combine shredded chicken breast
½ of the Salsa Verde
2 cups of the cheese
Sautéed onions
A dash or two of the green habanero hot sauce
Spray (3) 9×13 baking dishes with cooking spray
Spoon a thin layer of Salsa Verde into the bottom of the dish
Spoon a heaping helping of the mixture down the middle of a tortilla
Roll and fold, then place the seam side down in the baking dish
I do 5 per dish, but you can put them closer if you like
Top with remaining salsa and 1 cup shredded cheese
Bake uncovered at 350 degrees F for 35 minutes
