Easy Chicken Enchiladas


Four simple ingredients packed full of delicious flavor make this recipe one to keep handy for busy weeknights.


4 boneless skinless chicken breasts
16 white corn tortillas
3 (10 ounce) cans green enchilada sauce
4 cups grated Monterey jack cheese

1. Boil chicken until cooked through and tender. Shred.

2. Mix 1/2 can enchilada sauce and 1 cup cheese with chicken.

3. Pour remaining 1/2 can enchilada sauce evenly on bottom of 9x13 baking dish.

4. Microwave corn tortillas until soft.

5. Roll chicken mixture into tortillas. Place snuggly into pan.

6. Cover with remaining 2 cans sauce and remaining cheese.

7. Bake at 350 F until cheese is fully melted and top is slightly browned (about 20-25 min). Serves 8.


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