Rating: 4.5 stars
247 Ratings
  • 5 star values: 147
  • 4 star values: 77
  • 3 star values: 15
  • 2 star values: 4
  • 1 star values: 4

Very easy to make! Chicken and Monterey Jack Cheese filled flour tortillas topped with green enchilada sauce. I make Mexican Rice to serve on the side.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.

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  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

  • Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.

  • Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.

Nutrition Facts

724 calories; protein 36.8g; carbohydrates 77.2g; fat 29.2g; cholesterol 88.7mg; sodium 1133.7mg. Full Nutrition
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