Chicken Enchilada Verde
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 boneless skinless chicken breasts
1 can chicken broth, seasoned
2 cups water
1 can (16 oz) green chile sauce
1 (9 oz) green chile sauce
1 small can of diced green chiles,drained
1 small can of salsa verde (green salsa)
2 cups shredded monterey jack cheese
1 cup shredded pepper jack cheese
1 cup shredded american cheese
1 cup diced yellow onions
salt and white pepper, to taste
1 package flour or wheat tortillas
sour cream
black olives

Preparation

1 Preheat oven 350 degrees. 2 Trim off any excess fat or skin off of chicken breasts. Wash thoroughly and place chicken in a deep pan with chicken broth and water. Add salt and pepper. Bring to a boil then down to a simmer. Cover with lid and let cook till chicken is easy to shred with fork. 3 Discard broth. Shred chicken with fork and set aside. Combine all cheeses and onion in a small bowl. 4 Open small can of green chile sauce and pour on bottom of glass baking dish. Fill each tortilla with shredded chicken, diced green chiles, cheeses, onion, and top with 1 tablespoon of green chile sauce. Reserve half the cheese and onion combination. 5 Roll tortillas and place in baking dish seam side down. Take remaining green chile sauce and thoroughly pour over all. Top with remaining cheeses, onion. and the salsa Veda, and black olives. Bake in 350 degree oven for 20-25 min or until heated through and cheese has melted. Let stand 5 minutes.

About


Top with sour cream or your favorite hot sauce. If needed you may have to grate more cheese depending on how much cheese you like.