Mud's Awesome Green Enchiladas
Summary
| Yield | |
|---|---|
| Prep time | 1 1⁄2 hours |
| Recipes | mexican enchiladas chicken |
Description
Green enchiladas are great when you're tired of or don't want the typical "red" enchiladas.
Ingredients
| 2 | chicken breasts | |
| 2 | T | oil |
| 1⁄2 | T | italian seasoning |
| 1 | clv | garlic |
| 1 | c | apple cider vinegar |
| 1⁄2 | t | black pepper |
| 1 | t | chili powder |
| 1 | cn | green enchilada sauce |
| 1 | cn | cream of mushroom soup |
| 1 | cn | green chiles |
| 8 | oz | sour cream |
| 1⁄4 | c | milk |
| 8 | flour tortillas | |
| 4 | oz | mozzarella cheese |
| 6 | oz | three cheese blend |
Notes
Goes great over some cheesy Mexican rice, I like the Old El Paso brand.
Instructions
Chicken Marinade:
Cube chicken breasts into 1/2 inch or smaller cubes. Combine oil, italian seasoning, garlic, vinegar, pepper and chili powder with chicken cubes. Chill for at least 30 minutes, longer is better.
Preparation:
After chicken is marinated preheat oven to 375 F. Combine enchilada sauce, cream of mushroom soup, sour cream, green chiles and milk in a saucepan. Cook over low heat, stirring frequently until smooth. Remove sauce from heat. Drain chicken and cook over medium heat until well browned, about 5 to 8 minutes.
Assembly:
1) Cover the bottom of a 13"x9" pan with a thin layer of the sauce.
2) Roll a scoop of chicken with a sprinkle of mozzarella in a flour tortilla and place in sauce.
3) Repeat step 2 until pan is full. Try to spread the chicken evenly.
4) Pour remaining sauce over the enchiladas.
5) Sprinkle the enchiladas with the three cheese blend.
Bake for 30 minutes covered with foil then uncover and bake for an additional 10 to 15 minutes or until the cheese is browned.
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