Ingredients
6
6 servings
- •1 pound skinless, boneless chicken breast halves
- •1 (8 ounce) package shredded Monterey Jack cheese
- •12 (10 inch) flour tortillas
- •1 (19 ounce) can green enchilada sauce
Instructions
- Place chicken in a pot and cover with water. Boil until the juices run clear, about 25 minutes. Drain and let sit until cool enough to handle, about 10 minutes. Shred meat.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Set aside 1/4 cup Monterey Jack for topping enchiladas. Fill each tortilla with equal amounts chicken and remaining cheese. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish, then cover with enchilada sauce.
- Bake in the preheated oven for 30 minutes. Sprinkle reserved cheese over top and continue to bake until melted, about 5 more minutes.
Nutritional Facts
Per 6 servings
- Calories: 724
- Carbohydrate: 77g
- Fat: 29g
- Fiber: 6g
- Protein: 37g
- Sugar: 3g
Related Recipes
Green Sauce Enchiladas
Creamy White Chicken Enchiladas
Quick and Easy Green Chile Chicken Enchilada Casserole
Chicken Enchiladas with Creamy Green Chile Sauce
Cream Cheese Chicken Enchiladas
Green Chicken Enchiladas
Chicken Enchilada Dip
Mexican-Style Pulled Chicken
Chicken Enchiladas with Flour Tortillas
Easy Enchilada Casserole
Green Chile Chicken Enchilada Soup
