Chicken Enchiladas – B
corn and salad
  • Classic
  • freezable, poultry
Chicken Enchiladas – B
corn and salad
  • Classic
  • freezable, poultry
Servings: 4-6
Prep Time:
8-10 minutes
Cook Time:
35-45 minutes
Serving:
4-6
Prep Time:
8-10 minutes
Cook Time:
35-45 minutes
Serving:
4-6

Ingredients

Prep
  • 1 deli roasted chicken shredded
  • 2 C shredded Monterrey jack cheese
  • 4 oz can chopped green chilies
  • 12 corn tortillas
  • 8 oz sour cream
  • 1/2 C green salsa
On Cooking Day
  • 1 t dried cilantro or parsley
  • 16 oz frozen corn
  • 8 C salad greens

Instructions

To Assemble
  1. Cube roasted chicken to equal 2 cups.
  2. Mix first 3 ingredients (reserve 1/2 cup of cheese for topping) in a large bowl. Scoop equally into tortillas, roll and place in 9 x 13 baking dish sprayed with non stick spray. Cover with foil
  3. Place last 2 ingredients in a small bowl with lid. Mix well. This will be the sauce.
To Cook
  1. Pour sauce over enchiladas. Sprinkle with remaining cheese and cilantro. Loosely cover with foil and bake in a 350 degree oven for 35 – 45 minutes.
  2. Cook corn according to package directions. Serve with salad.

Ingredients

Prep
  • 1 deli roasted chicken shredded
  • 2 C shredded Monterrey jack cheese
  • 4 oz can chopped green chilies
  • 12 corn tortillas
  • 8 oz sour cream
  • 1/2 C green salsa
On Cooking Day
  • 1 t dried cilantro or parsley
  • 16 oz frozen corn
  • 8 C salad greens

Instructions

To Assemble
  1. Cube roasted chicken to equal 2 cups.
  2. Mix first 3 ingredients (reserve 1/2 cup of cheese for topping) in a large bowl. Scoop equally into tortillas, roll and place in 9 x 13 baking dish sprayed with non stick spray. Cover with foil
  3. Place last 2 ingredients in a small bowl with lid. Mix well. This will be the sauce.
To Cook
  1. Pour sauce over enchiladas. Sprinkle with remaining cheese and cilantro. Loosely cover with foil and bake in a 350 degree oven for 35 – 45 minutes.
  2. Cook corn according to package directions. Serve with salad.
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