Ingredients
-
1
-
1
-
1
-
18
-
3
-
1
-
-
-
-
-
-
-
-
-
Directions
,
,Chicken and White Bean Enchiladas with Creamy Salsa Verde Sauce,Enchilada Chicken Roll Ups,Chicken Enchilada Soup,Turkey Enchilada Stuffed Turkey Rellenos,Chicken Enchiladas with Red Sauce
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Steps
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1
Done
|
Place the Chicken Breasts in a Stock Pot Along With 1?2 an Onion and Salt and Cover With Water Bring to a Boil and Simmer Until Cooked Through, About 20 Minutes |
|
2
Done
|
Remove Chicken from the Water and Let Cool Slightly. Shred Chicken With Two Forks and Set Aside. |
|
3
Done
|
Mince the Remaining Onion and Add to the Shredded Chicken. |
|
4
Done
|
in Batches Place 6 Tortillas on a Microwave Safe Dish and Microwave 40 to 50 Seconds to Make Them Pliable So They Don't Crack. Keep Them Covered With a Dish Cloth to Stay Warm, Then Working One by One Dip Each Warm Tortilla in Green Salsa. Scoop Two Rounded Tablespoons Into Each Tortilla and Roll Tightly and Place in a Large Casserole Dish, Seam Side Down, in a Single Layer. Repeat With the Remaining Tortillas and Chicken. |
|
5
Done
|
Drench Entire Pan With 1 Cup Sauce and Sprinkle With Crumbled Queso Fresco. |
|
6
Done
|
Bake, Covered in Oven For 25 to 30 Minutes. Remove from Oven and Serve With Sour Cream or Additional Queso Fresco, If Desired. |
