Easiest Way to Cook Appetizing Shredded chicken enchiladas red or green

Shredded chicken enchiladas red or green. Great recipe for Shredded chicken enchiladas red or green. I wrote this recipe about ten years ago. Way before I met my Phoenix native husband that dislikes red enchilada sauce.

Pour remaining green enchilada sauce over the bottom half. Green Enchiladas are traditionally filled with shredded chicken. I like to add a little chopped onion and Mexican crema. You can cook Shredded chicken enchiladas red or green using 15 ingredients and 9 steps. Here is how you cook that.

Ingredients of Shredded chicken enchiladas red or green

1. You need 2 of large chicken breasts.
2. Prepare 1/2 C of cooked rice.
3. You need 1 of onion chopped.
4. Prepare 2 of garlic cloves minced.
5. Prepare 1/2 pint of sour cream.
6. You need 2 C of shredded cheddar cheese.
7. It's of Tortillas.
8. You need 1 1/2 Tbs of chili powder.
9. Prepare 1/2 Tbs of cayenne pepper.
10. It's 1 Tbs of parsley.
11. It's 1/2 tsp of oregano.
12. You need 1/2 tsp of pepper.
13. It's 1/2 tsp of salt.
14. You need of FOR RED SAUCE - 15 oz tomato sauce & can of red enchilada sauce.
15. You need of FOR GREEN SAUCE -large can green enchilada sauce 28-32oz.

If you´re a fan of Green Enchiladas, I recommend you try them with flour tortillas! Season with salt and pepper to taste. Pour half of green sauce over each pan, half of salsa over each pan, and sprinkle each pan with one cup each of the cheese mixture. Green Chicken Enchiladas - Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!.

Shredded chicken enchiladas red or green instructions

1. Cook chicken in crockpot seasoned with salt and covered with water. Can cook overnight on low or on high about 3 hours.
2. Cook rice.
3. Once chicken is done take out and wipe off fat and skin with a paper towel. Shred with a fork or in a blender. Don't shred too fine..
4. Preheat oven to 350°.
5. Heat oil on medium heat in large skillet. Add in onion, garlic, chili powder and cayenne pepper. Stir and cook 1-2 mins.
6. Add in chicken, rice, sour cream, 1 cup cheese, parsley, oregano and pepper. Stir to combine until cheese melts.
7. Stir in tomato sauce if making red, or 2 cups of green sauce if making green and the salt stirring to combine..
8. Roll mixture into tortillas and arrange in a baking dish. Cover with the remaining green sauce or red sauce. Top with remaining shredded cheese and bake uncovered for 20 mins.
9. Serve with sour cream, shredded lettuce or diced tomatoes if desired.

We ate red chili enchiladas a lot when I was a kid. Spoon mixture evenly into corn tortillas and roll up. Line up tortillas, touching each other, fitting as many tortillas as you can (but not on top of eachother.). These green enchiladas start with cooked, shredded chicken. You can use leftover chicken, a rotisserie chicken, or cook up some fresh chicken breasts.