In honor of Cinco de Mayo, I’m sharing my recipe for Chicken Enchiladas!
- 1 lbs of chicken (aprox. 2 breast)
- ¼ teaspoon of salt and pepper
- ½ cup of salsa
- 6 green onions chopped (divided)
- ½ cup of sour cream
- 4 oz can of diced chilies
- 1 fresh jalapeno chopped (take the seeds out for a milder taste)
- 1 package of whole wheat tortillas (10 count)
- 1 can of enchiladas sauce (green or red)
- ½ cup of shredded cheese
- 1 avocado sliced (optional)
Start by preheating your oven to 350 degrees. Place your chicken in a pre-greased pan and bake for 20 minutes or until there is no pink. Once chicken is done take out of the oven let cool. Leave oven on as we will place the enchiladas back in the oven later. After chicken has cooled, take two forks and start to scrap the chicken. The chicken should pull away and look like shredded chicken. Place the shredded chicken in a medium mixing bowl.
In the mixing bowl with the shredded chicken add the salt and pepper, salsa, green onions, sour cream, diced chilies, and jalapeno. Give this mixture a good stir and make sure everything is well combined.
Next lay out the tortillas, and place a big spoonful of the chicken mixture in the middle of each one. Roll up each tortilla and place it in a greased 13×9 pan. Once you have rolled up all 10 of the tortillas, pour the enchiladas sauce over the top. Then sprinkle the shredded cheese on top. Place the chicken enchiladas in the oven at 350 degrees for 20 minutes, or until everything becomes warm and the cheese has melted.
After the chicken enchiladas have cooked, take them out of the oven and let cool for a minute. Sprinkle the top of the chicken enchiladas with the rest of the green onions and sliced avocado. Serve up and Enjoy!