Chicken Enchiladas
5 ingredients
1 steps
Ingredients
- shredded chicken (about 5 boneless/skinless breasts)
- 2 to 4 garlic cloves
- 1 1/2 lb. Monterey Jack cheese
- 28 oz. can green chili enchilada sauce
- 12 white corn tortillas (small)
Directions
-
1Boil chicken with garlic cloves until done. Drain. Shred chicken. Shred cheese. Cook each tortilla in hot pan of oil about 1 minute. Dip tortilla in enchilada sauce, coating each side. Fill tortilla with chicken and cheese. Roll and place in baking dish. Pour remaining sauce over enchiladas, then cover top with remaining cheese. Bake in preheated oven at 350° about 15 minutes until hot and cheese has melted. Enjoy! Serves 12.
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