Chicken Enchiladas

Ingredients

• 1/2 cup yellow onion, diced
• 1 tablespoon oil (I use Canola)
• 2 lbs boneless skinless chicken breasts

• 1 (7 ounce) can salsa verde hot sauce (I use Herdez brand)
• 8 corn or wheat flour tortillas (I use South Beach Diet Wheat ones)

• 1 (28 ounce) can green enchilada sauce (I use Las Palmas brand)

• 1 (4 ounce) can diced jalapeno peppers (I use Ortega)
• 1/4 cup sour cream

Garnish

• 1 large tomato, diced
• 4 green onions, diced
• 4 tablespoons cilantro
• sour cream
• 1 cup shredded monterey jack cheese

Directions

1. 1

   Pre-heat oven to 350.

2. 2

   Warm oil in large non-stick skillet.

3. 3

   Place onions in hot oil and Sauté until translucent.

4. 4

   Put chicken breasts, Verde Hot Sauce, Diced Jalapeno Peppers, and just enough Green Enchilada Sauce to make it a little wet (about 2-3 TBSP) in skillet with onions.

5. 5

   Bring to boil.

6. 6

   Lower heat to a simmer and cover skillet.

7. 7

   Cook until chicken is done, add more enchilada sauce if it starts to dry out.

8. 8

   When chicken is done take it out of the sauce and shred it with two forks.

9. 9

   Put shredded chicken back into sauce and simmer for about 5 minutes.

10. 10

    Mix in 1/4 cup sour cream & remove from heat.

11. 11

    If your mixture is to wet let it simmer un-covered until it’s only slightly moist.

12. 12

    Put a thin layer of enchilada sauce on the bottom of a 9"x13" baking pan.

13. 13

    Fill tortillas with chicken mixture and place them into the 9"x13" baking dish.

14. 14

    Pour the rest of the enchilada sauce over the enchiladas.

15. 15

    Sprinkle all of cheese over enchiladas.

16. 16

    Bake in 350 degree oven until cheese is melted and enchiladas are warmed through (usually around 25 minutes).

17. 17

    Serve by sprinkling chopped tomatoes, cilantro, and green onions over enchiladas and putting a small dab of sour cream on top!

18. 18

    Enjoy!