Chicken enchiladas in savory chili verde sauce.
12oz Monterey Jack cheese
12oz medium cheddar
1 tablespoon oregano
½ cup diced white onion
1 lb boneless skinless chicken breast
12 white corn tortillas
1 cup yellow corn niblets
16 oz chili verde sauce (monterey)
½ cup vegetable oil
1 teaspoon salt
1 teaspoon pepper
No nutrition information available
Preheat oven to 375
Boil chicken breast in 8 cups of water, until fully cooked.
Combine shredded monterey and cheddar cheese into bowl. Add the oregano and diced onions.
Add sauce into a large sauce pan and place on low.
Once chicken breast is cooked, shred in bowl. Add salt and pepper.
Before rolling enchiladas:
Warm the vegetable oil in a frying pan. Coat the bottom of the baking dish slightly with the sauce.
Take the corn tortilla and warm on burner (skillet) until soft.
Place the soft tortilla into the vegetable oil and fry until tortilla is slightly crunchy on the edges.
Then remove and place immediately into the warmed sauce. Let it sit for about 1 minute and place into baking dish (9 x 12).
Then add a small handful of the cheese mixture and shredded chicken and corn.
Roll the tortilla closed.
Repeat steps 1 thru 5 until all tortillas have been used.
Once they are rolled pour the remaining sauce into the baking dish and add the remaining cheese on top of each enchilada. Then place remaining chicken and corn on top.
Once complete - place baking dish into oven and bake for 20 minutes.
Once removed let cool 5 minutes and serve.