Roasted chicken and cheese wrapped in corn tortillas, topped with creamy green enchilada sauce and baked.
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Serves 4
INGREDIENTS
▪ Canola Oil — 2 Tbsp
▪ Corn Tortillas — 12
▪ Green Enchilada Sauce
▪ Monterey Jack Cheese — 8 oz
▪ Sour Cream
▪ Roasted chicken — 1 lb
1. Preheat oven to 350 degrees.
2. Lightly oil griddle or frying pan. Pre-heat over med heat. Lightly grill corn tortillas 2-3 minutes on each side. Set aside.
3. Whisk 2-3 Tbsp of sour cream into enchilada sauce.
4. Divide chicken meat into 12 portions. Take about 3/4 of the cheese (about 6 oz) and divide it into 12 portions.
5. Roll 1 portion of chicken and 1 portion of cheese into each tortilla and place into sauce in pan, folded side facing down.
6. Top with half of the sauce and the remaining cheese.
7. Bake until cheese is melted and bubbly and enchiladas are heated through, about 15 minutes.
8. Serve 3 per plate and top with remaining sauce and sour cream.
Personal Prep Chef 