Chicken Enchiladas

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1/2 cup yellow onion, diced
• 1 tablespoon oil (i use canola)
• 2 lbs boneless skinless chicken breasts
• 1 (7 ounce) can verde salsa (i use herdez brand)
• 8 corn (i use south beach diet wheat ones) or 8 wheat flour tortillas (i use south beach diet wheat ones)
• 1 (28 ounce) can green enchilada sauce (i use las palmas brand)
• 1 (4 ounce) can diced jalapeno peppers (i use ortega)
• 1/4 cup sour cream
• 1 large tomato, diced
• 4 green onions, diced
• 4 tablespoons cilantro
• sour cream
• 1 cup shredded monterey jack cheese

Recipe

• 1 pre-heat oven to 350.
• 2 warm oil in large non-stick skillet.
• 3 place onions in hot oil and sauté until translucent.
• 4 put chicken breasts, verde hot sauce, diced jalapeno peppers, and just enough green enchilada sauce to make it a little wet (about 2-3 tbsp) in skillet with onions.
• 5 bring to boil.
• 6 lower heat to a simmer and cover skillet.
• 7 cook until chicken is done, add more enchilada sauce if it starts to dry out.
• 8 when chicken is done take it out of the sauce and shred it with two forks.
• 9 put shredded chicken back into sauce and simmer for about 5 minutes.
• 10 mix in 1/4 cup sour cream & remove from heat.
• 11 if your mixture is to wet let it simmer un-covered until itã¯â¿â½s only slightly moist.
• 12 put a thin layer of enchilada sauce on the bottom of a 9"x13" baking pan.
• 13 fill tortillas with chicken mixture and place them into the 9"x13" baking dish.
• 14 pour the rest of the enchilada sauce over the enchiladas.
• 15 sprinkle all of cheese over enchiladas.
• 16 bake in 350 degree oven until cheese is melted and enchiladas are warmed through (usually around 25 minutes).
• 17 serve by sprinkling chopped tomatoes, cilantro, and green onions over enchiladas and putting a small dab of sour cream on top!
• 18 enjoy!