The Jones Family Cookbook
Green Chicken Enchiladas
Ingredients
Instructions
Jimmy’s Note / Heritage Note
This recipes usually makes 2- 9 X 13 pans and 1- 9 X 9 pan. I freeze the other two pans without the sauce on top and cook at a later time. This is great for entertaining or giving a meal to another family. Serve with Mexican or Spanish rice.
Read the original cookbook wording
Green Chicken Enchiladas
Julie Vander Wall
Ingredients:
Corn tortillas
2 cooked chicken breasts diced or shredding in small pieces
1 large can Ortega chilies
2 bunches of green onions sliced thinly
2 lbs. grated jack cheese
2 large cans green enchilada sauce
Directions:
Completely wrap all corn tortillas in damp paper towels. Warm them in the microwave until they bend easily.
Fill tortillas with a good amount of cheese and a small amount of the following: chicken, onions, and chilies.
Roll the tortilla up tightly and place in greased 9 X 13 pan. Pour 1 can of green enchilada sauce over the top.
Sprinkle with some cheese.
Bake at 350 degrees F. for about 30 to 45 minutes.
The dish should be bubbling and heated through.
This recipes usually makes 2- 9 X 13 pans and 1- 9 X 9 pan. I freeze the other two pans without the sauce on top and cook at a later time. This is great for entertaining or giving a meal to another family. Serve with Mexican or Spanish rice.