Recipe: 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.

I like to add a little chopped onion and Mexican crema. If you´re a fan of Green Enchiladas, I recommend you try them with flour tortillas! Pour remaining red enchilada sauce over top the top half of the enchiladas. You can cook Shredded chicken enchiladas red or green using 15 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Shredded chicken enchiladas red or green

1. You need 2 of large chicken breasts.
2. You need 1/2 C of cooked rice.
3. Prepare 1 of onion chopped.
4. You need 2 of garlic cloves minced.
5. You need 1/2 pint of sour cream.
6. Prepare 2 C of shredded cheddar cheese.
7. It's of Tortillas.
8. You need 1 1/2 Tbs of chili powder.
9. It's 1/2 Tbs of cayenne pepper.
10. It's 1 Tbs of parsley.
11. It's 1/2 tsp of oregano.
12. It's 1/2 tsp of pepper.
13. You need 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.

Pour remaining green enchilada sauce over the bottom half. Shredded chicken enchiladas red or green. Shredded chicken enchiladas red or green. When autocomplete results are available use up and down arrows to review and enter to select.

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.

Touch device users, explore by touch or with swipe gestures. Season with salt and pepper to taste. Remove from heat and set aside. Warm the corn tortillas in a pan over medium high heat until they're heated through and soft. 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.