Ingredients
- Chicken Breast, 2 lbs.
- Tillamook Pepper Jack Cheese, 32 Oz.
- Las Palmas Mild Green Chile Enchilada Sauce, 28 Oz. 2 cans
- Burrito Size Tortillas, 8 Count
- Colby-Jack Shredded Cheese, 2lb. bag
Serve With:
- Pinto Beans, 2 cans
- Mexican Rice
Instructions
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Preheat oven to 350 degrees
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Fill a large stock pot with water and set the water on the oven to start boiling the water. When the water is boiling add in the raw chicken and boil for 15 – 20 minutes until the chicken shreds easily
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While the chicken is cooking cut your pepper-jack cheese into cubes and place the cheese cubes into a large mixing bowl
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Shred the cooked chicken and put the chicken in the bowl with the cheese
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Add the enchilada sauce to large mixing bowl with the chicken and cheese and stir everything together to create the enchilada filling
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Evenly disburse the enchilada filling amongst the tortillas and then roll each tortilla and place it in the pan to create your enchiladas. Cover the enchiladas with the second can of enchilada sauce, making sure the sauce evenly covers the tortillas.
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Cover the enchiladas evenly with cheese
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Bake the enchiladas for 30 minutes at 350 degrees and then set oven temperature to broil and bake an additional 2-5 minutes until the cheese is toasted to your preference
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Add your topping preferences and enjoy!
Notes
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- Prep Time: 20 Minutes
- Cook Time: 35 Minutes
- Category: Enchiladas
- Method: Oven
- Cuisine: Mexican
