Chicken Enchaladas


Poach 2-4 chicken breasts or thighs in chicken broth, salt, pepper, a diced onion, diced carrot, diced celery, and a bay leaf.  I add lemon and white wine too.  Let it poach for at least 30 minutes before shredding.  

INGREDIENTS:

3-4 cups Shredded chicken
3-4 cups shredded Monterey Jack cheese
* 1 – 28 Oz. can Las Palmas Green Chili Enchilada Sauce
* 12-15 Corn Tortillas  
* 1 – 2 cans 4.5 OZ. Chopped green chili’s 
* 1 1/2 – 2 cups sour cream
Salt and pepper

Instructions 

  1. In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper.
  2. In a small skillet, bring enchilada sauce to boil and then remove from heat.
  3. Dip each tortilla into heated sauce for a few seconds to soften.
  4. Spoon 1/3 cup of chicken mixture and 2 tablespoons sour cream down center for each tortilla.
  5. Roll the tortilla and place seam-side down in 8×8 (or 9×9) inch baking dish.
  6. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
  7. Bake 20 minutes at 350.

Notes:  Red sauce is spicier.  Green sauce is milder.  SunVista also makes a version.  
Goes well with rice pilaf or Spanish rice.   

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