- Prep time: 30 minutes
- Cooking time: 40 minutes
- Servings: 4
Chicken Enchiladas
Mexican enchiladas with Monterey Jack cheese!
Ingredients
| 3 cups |
shredded cooked chicken meat Granny's Chicken Boneless Skinless Breasts |
| 8 - 10 inch | flour tortillas |
| 1 bunch | green onions, chopped |
| 1/4 tsp | ground cloves |
| 1/2 tsp | ground cumin |
| 1 tsp | oregano |
| 1 127 ml can | peeled green chilies |
| 2 1/2 cups | Monterey Jack Cheese, grated |
| 2 cups | tomato sauce |
Directions
Preheat oven to 350 degrees F.
In a bowl mix the chicken, chilies, onion and 3/4 of the grated cheese. In another bowl combine tomato sauce with oregano, cumin and cloves. In a 10 x14 inch roasting pan pour in 1/8 of an inch of tomato sauce.
Place equal amounts of chicken mixture into the center of each tortilla. Fold ends and then roll tortilla closed.
Place filled tortillas into roasting pan and pour remaining tomato sauce on top.
Sprinkle with remaining 1/4 of grated cheese and bake for 20 minutes. Serve hot.
For a spicier version try jalapeno Monterey Jack or Smoke Jalapeno Monterey Jack.
Recipe courtesy of Chef Jason Wortzman.
Copyright © 2012 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved
