Estimated Time to Make:

Preparation Time: 25 minutes

Cooking Time: 30 minutes

Total Time: 55 minutes

Serves: 4

Ingredients:

• 2 cups Santa Fe Ole Green Chile Sauce

• 2 cups cooked, shredded chicken breast

• 1 cup shredded Monterey Jack cheese

• 1 cup shredded cheddar cheese

• 1/2 cup diced onions

• 1/2 cup chopped fresh cilantro

• Salt and pepper to taste

• 8 corn tortillas

• 1 tablespoon vegetable oil

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C).

2. Prepare the Filling:

Combine the shredded chicken, diced onions, cheese, salt, and pepper. Mix well.

3. Warm the Tortillas:

Heat the vegetable oil in a skillet over medium heat. Lightly fry each corn tortilla for 20-30 seconds on each side until soft and pliable. Drain on paper towels.

4. Assemble the Enchiladas:

Pour 1/2 cup of the Santa Fe Ole Green Chile Sauce into the bottom of a 9x13-inch baking dish. Take each tortilla, place a generous spoonful of the chicken mixture in the center, sprinkle with a bit of shredded Monterey Jack cheese, and roll it up. Place the rolled tortillas seam-side down in the baking dish.

5. Add the Sauce:

Once all the tortillas are in the dish, pour the remaining green chile sauce over the enchiladas, ensuring they are well-covered. Sprinkle the remaining Monterey Jack and cheddar cheese over the top.

6. Bake:

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

7. Garnish and Serve:

Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped cilantro before serving.

Products Used:

Featured