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Green Chili Chicken Enchiladas
Prep Time:
15 minutes
Cook Time:
20 minutes
Makes:
6 servings
Ingredients

1 package (12 count) corn tortillas

1/2 cup vegetable oil for frying tortillas

1 large tomato, chopped

1 small onion. Chopped

1 fresh jalapeno, seeded and finely chopped

1/2 cup chopped cilantro

1 to 2 cups diced cooked chicken

3 cups shredded H-E-B Asadero Cheese

1 can (10 ounces) green chili enchilada sauce

Directions


Place oil in a medium size skillet and heat over medium high heat.
Fry one tortilla at a time for 15 seconds on each side.
Place on paper towels to drain.
Fry all tortillas and set aside.
Heat oven to 350 degrees F.
Spray a 3-quart baking dish with non-stick cooking spray; set aside.
Combine tomato, onion, jalapeno, cilantro, chicken and cheese in a large bowl.
Add half of the green chili enchilada sauce and stir.
Spread 1/3 cup chicken mixture down the center of each tortilla and roll tightly, one at a
time.
Place in prepared baking dish in a single layer, seam side down.
Combine remaining cheese mixture with other half of enchilada sauce; pour over enchiladas
in pan.
Bake uncovered for 20 minutes or until cheese is bubbly on the edges and tortillas are gol
den.
Serve immediately

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available