Green Chile-Chicken Enchiladas

Green Chile-Chicken Enchiladas
Photo by Randy Mayor

Ingredients

  • ½ cup (2 ounces) shredded cheddar cheese
  • ¾ cup (3 ounces) shredded Monterey Jack cheese
  • 1 bay leaf
  • ½ cup (2 ounces) shredded cheddar cheese
  • ¾ cup (3 ounces) shredded Monterey Jack cheese
  • ½ teaspoon salt
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • + 17 more ingredients
    • 3 cups Green Chile Sauce
    • ½ teaspoon salt
    • 3 cups fat-free, less-sodium chicken broth
    • Cooking spray
    • 16 (6-inch) corn tortillas
    • 2 teaspoons dried oregano
    • 4 (6-ounce) skinless, boneless chicken breast halves
    • 1 ½ cups finely chopped onion, divided
    • 3 cups Green Chile Sauce
    • 3 cups fat-free, less-sodium chicken broth
    • Cooking spray
    • 16 (6-inch) corn tortillas
    • 2 teaspoons dried oregano
    • 1 ½ cups finely chopped onion, divided
    • 2 garlic cloves, minced
    • ½ cup fat-free sour cream
    • 1 bay leaf

Combine broth, 1 cup onion, and next 5 ingredients (through bay leaf) in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken from pan; chill 15 minutes. Reserve broth mixture for another use. Shred chicken into bite-sized pieces. Combine ...

View full recipe at My Recipes

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