Description
A delicious and comforting dish filled with shredded chicken, topped with a creamy green sauce and melted cheese, perfect for family dinners.
Ingredients
- 1 pound skinless, boneless chicken breast halves
- 1 (8 ounce) package shredded Monterey Jack cheese
- 12 (10 inch) flour tortillas
- 1 (19 ounce) can green enchilada sauce
Instructions
- Place the chicken in a pot and cover it with water. Boil until the juices run clear, about 25 minutes. Drain the chicken and let it sit until cool enough to handle, about 10 minutes. Shred the meat.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Set aside 1/4 cup of Monterey Jack cheese for topping the enchiladas. Fill each tortilla with equal amounts of shredded chicken and the remaining cheese. Roll the tortillas to form enchiladas.
- Arrange the enchiladas in the prepared baking dish and cover them with the enchilada sauce.
- Bake in the preheated oven for 30 minutes. Sprinkle the reserved cheese over the top and continue to bake until melted, about 5 more minutes.
Notes
Can be customized with additional veggies or spicier sauce. Consider using rotisserie chicken for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican