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Green Enchiladas

Green Enchiladas

(Makes about 20)

Sour Cream – 16 ounces

Cream Cheese – 6 Tablespoons

Green Chilies – 7 ounces can, diced, not drained

Monterey Jack Cheese – 3 cups, shredded, divided

Chicken Breast – 1 1/2 pounds, shredded

Sea Salt – to taste

Green Enchilada Sauce – 28 ounces can

Flour tortillas – 20 taco size

Black Olives – 4.25 ounces can, chopped

  • Heat oven at 350 degrees.
  • Blend together sour cream and cream cheese until most cream cheese is dissolved.
  • To the mix, add chopped green chilies, 2 cups shredded Monterey Jack cheese, shredded chicken breast and sea salt to taste. Mix very well.
  • Open green enchilada sauce can and transfer to medium size bowl.
  • Dip one tortilla in the enchilada sauce and remove excess. Put a couple of Tablespoons full of cheese mixture, roll tortilla, and place in pan. Repeat same procedure with remaining tortillas.
  • Top each pan of enchiladas with remaining green enchilada sauce, shredded Monterey Jack cheese and chopped black olives.
  • Cover pan with aluminum foil and bake for 30 minutes. Uncover pan, and continue baking for additional 15 minutes.
  • Remove pan from oven and let enchiladas sit for about 5 minutes before serving.

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