Cheesy Chicken Verde Enchiladas
This is a quick, easy and delicious way to make enchiladas that you're family is sure to love! Thanks to my little Ardynn and her suggestion, what we came up with together will now be a family favorite of ours!
Cheesy Chicken Verde Enchiladas
Author: Me
Ingredients:
2 large chicken breasts; boiled and shredded
12 "El Grande" size corn tortillas (just not the mini ones and you'll only use about 9)
2 tbs fresh chopped cilantro
1 can black beans; drained
3 cups shredded cheddar cheese
1 can cream of chicken soup
1 can diced green chilies
1/2 tsp garlic powder
1/2 tsp dried oregano
salt and pepper
1 large jar/can green chili enchilada sauce (choosing a good brand will make a big difference)
Directions:
Boil chicken in a medium stock pot with a little salt until cooked through (at least 165 degrees). When chicken is done preheat the oven to 350 degrees and then shred chicken and place in a large mixing bowl. Add all the above ingredients and mix well, leaving 1 cup of cheese and all the enchilada sauce to put over top of your enchiladas.
The Key to working with corn tortillas is cooking them before you stuff them! I have a large cast iron griddle that I use with a thin coating of oil (add a little more oil as needed while cooking) however a medium fry pan with about 3 tbs of oil, enough to cover the bottom of the pan will also work great just make sure you pat them with a paper towel before you stuff them.
After cooking tortillas **it's best to fill up the tortillas as soon as they are cooked so they don't have time to cool and harden. I cook one and add another to the griddle while I stuff the cooked tortilla** stuff each tortilla with about 1/4 cup or a little more of the chicken mixture, roll up and place in a greased 9x13 baking pan with the seam side down. Pour enchilada sauce evenly over top of your tortilla rolls, any tortillas that split open will relax and seal back up while baking. Cover with tin foil and bake in the oven for 30 minuted or until heated through then remove tin foil and sprinkle with remaining cheese, bake until cheese is melted about 10 more minutes.
Because this is the first time I've make this recipe and it's just something I threw together I haven't found exactly the perfect blend of ingredients. With that said, every now and again we would get a bite of enchilada that was more salty than the rest, I have to assume it was the poor quality enchilada sauce I purchased which is why I noted in the ingredients that choosing a good brand will make a big difference. As I continue to make this recipe and try different brands I will be more specific as to what brands of ingredients I like best until it's perfect!
Cheesy Chicken Verde Enchiladas
Author: Me
Ingredients:
2 large chicken breasts; boiled and shredded
12 "El Grande" size corn tortillas (just not the mini ones and you'll only use about 9)
2 tbs fresh chopped cilantro
1 can black beans; drained
3 cups shredded cheddar cheese
1 can cream of chicken soup
1 can diced green chilies
1/2 tsp garlic powder
1/2 tsp dried oregano
salt and pepper
1 large jar/can green chili enchilada sauce (choosing a good brand will make a big difference)
Directions:
Boil chicken in a medium stock pot with a little salt until cooked through (at least 165 degrees). When chicken is done preheat the oven to 350 degrees and then shred chicken and place in a large mixing bowl. Add all the above ingredients and mix well, leaving 1 cup of cheese and all the enchilada sauce to put over top of your enchiladas.
The Key to working with corn tortillas is cooking them before you stuff them! I have a large cast iron griddle that I use with a thin coating of oil (add a little more oil as needed while cooking) however a medium fry pan with about 3 tbs of oil, enough to cover the bottom of the pan will also work great just make sure you pat them with a paper towel before you stuff them.
After cooking tortillas **it's best to fill up the tortillas as soon as they are cooked so they don't have time to cool and harden. I cook one and add another to the griddle while I stuff the cooked tortilla** stuff each tortilla with about 1/4 cup or a little more of the chicken mixture, roll up and place in a greased 9x13 baking pan with the seam side down. Pour enchilada sauce evenly over top of your tortilla rolls, any tortillas that split open will relax and seal back up while baking. Cover with tin foil and bake in the oven for 30 minuted or until heated through then remove tin foil and sprinkle with remaining cheese, bake until cheese is melted about 10 more minutes.
Because this is the first time I've make this recipe and it's just something I threw together I haven't found exactly the perfect blend of ingredients. With that said, every now and again we would get a bite of enchilada that was more salty than the rest, I have to assume it was the poor quality enchilada sauce I purchased which is why I noted in the ingredients that choosing a good brand will make a big difference. As I continue to make this recipe and try different brands I will be more specific as to what brands of ingredients I like best until it's perfect!
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