I've made this but have a couple of alterations to share...I boil the chicken in chicken broth rather than water. I throw a can of tomatillos in the cuisinart and chop them up. In a big bowl I mix up the cheese, shredded chicken, tomatillos, and onions and then stuff the tortillas. Lastly, I double the sauce and put some in the bottom of the pan as well as over the enchiladas. They freeze really nicely too!
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Instructions
Boil chicken and shred into pieces, save 2 cups of chicken broth for sauce. Fill tortilla with chicken, cheese, and onion. Roll and put into 9x11 pan. Cook sauce in sauce pan until smooth and creamy, pour on top of rolled tortillas. Top with remaining cheese and bake at 425°F for 20-25 minutes until bubbly.
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