Chicken Enchiladas | PCC Natural Markets

Chicken Enchiladas

Serves: 2

Your rating: None (1 vote)

These ingredients are:
egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Make this simple recipe the same day you make the Chicken Vegetable Dumpling Soup, so tomorrow's meal is ready to go. See Three Meals and a Chicken



Pour 1/3 of the green sauce into a 9x13 baking pan. Heat a medium sauté pan with 2 tablespoons oil. Soften (not fry) the first tortilla on both sides and lay it on the green sauce in the baking pan. Place a little chicken meat down the center of the tortilla, top with a little onion and cheese and roll the tortilla up. Move it to the end of the pan. Repeat, dividing the chicken, cheese and onion to make 10 to 12 enchiladas. Pour the rest of the green sauce over the rolled tortillas, scatter chopped cilantro over all, and top with the reserved cheese. Bake immediately uncovered at 350°F for 20 minutes, or, if refrigerated, covered for 30 minutes.

Recipe by Janet McIntosh, PCC staff

Source: Sound Consumer March 2004

More about: chicken, chiles, corn, tortillas


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I LOVE this recipe!

Super easy, SUPER yummy and the kids love it! HIGHLY recommend. And the green enchilada sauce by Sweet Creek is AMAZING!!!!!

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