Green Chili Chicken Enchiladas

This is an all time favorite for sure. I have made this for years and I always use an individual baking dish when making enchiladas. There is just something about how the enchiladas bake and the tortillas get crispy around the edges that just doesn't happen when you bake 8 - 10 enchiladas together in a large baking pan. Top the enchiladas with avocado, green onion and sour cream.

Ingredients:
1 15oz can Las Palmas green chili enchilada sauce
1 chicken breast
1/4 diced yellow onion
1 large garlic clove
1 tablespoon Ortega diced roasted green Chile
1 cup shredded Monterey Jack cheese
4 corn tortillas
Green onion
Cilantro
Lite sour cream

Preparation:

Place the chicken breast in a small sauté pan with a little olive oil. Cover and simmer the chicken breast on low for about 10 minutes.

While the chicken is cooking, dice the onion and garlic. Add the diced onion, garlic and green Chili's to a mixing bowl and set a side. Next shred the Monterey Jack cheese and set a side.

When the chicken is done cooking, remove from the sauté pan to a cutting board and let cool. When cool, take a fork and shred the chicken breast and add to the onion, garlic and green chili, mix well and set a side.

Heat a sauté pan and spray with a small amount of canola oil. Lightly cook each tortilla on both sides and set a side.

Take an individual baking dish and pour a couple tablespoons of enchilada sauce in the bottom. Next, take one of the tortillas and add 1/4 of the shredded cheese. Add 1/4 of the chicken mixture to the tortilla, roll and place into the baking dish seam side down. Repeat this process so you have two enchiladas per baking dish. Pour on more enchilada sauce to cover the tortillas.

Bake the enchiladas at 350 degrees for 30 minutes. When done let cool 5 minutes and top with cilantro, green onions and sour cream.

Salad Suggestion:
Black Beans