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Chicken Enchiladas Made Easy
Chicken Enchiladas Made Easy

Chicken Enchiladas Made Easy

1 Hr(s)
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1 serving
Original recipe yields 1 serving
4-5 large boneless skinless chicken breasts, boiled and shredded
24 corn tortillas, lightly warmed on the stove
1 can (28 ounce) mild green chilies enchilada sauce (you can use medium or hot if you like)
2 cans (4 ounce each) diced green chilies
3 package s (8 ounce each) Kraft Shredded Mexican Cheese
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Let's Make It
1
Boil chicken breast on medium-high heat for 20 minutes. While chicken is boiling you will warm corn tortillas until slightly brown on both sides. Set tortillas to the side.
2
Open large can of enchilada sauce and two small cans diced green chilies. Once chicken has boiled for twenty minutes drain water out and set to the side to cool.
3
Take an 11 by 13 lasagna pan and dip each tortilla in the enchilada sauce and place in bottom of the pan. You will have 6 wet tortillas in each of the 4 layers. Shred the chicken and generously sprinkle on top of tortillas then sprinkle 6-8 ounces Kraft Shredded Cheese on top in addition to 2 Tbsp. diced green chilies and repeat until you have 4 layers. Finish with remaining cheese.
4
Bake at 350 degrees F for 30 minutes covered with foil tent.
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