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Green Sauce Enchiladas
Green Sauce Enchiladas
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Elevate your enchiladas with flavorful rice, tender chicken, gooey Monterey jack cheese, and sweet corn.
Ingredients:
  • 1 tablespoon butter
  • 1 cup white rice
  • 1 (14.5 ounce) can chicken broth
  • 3 boneless chicken breast halves, boiled and cubed
  • 1 pound Monterey Jack cheese
  • 1 (11 ounce) can sweet corn, drained
  • 1 (24 ounce) jar green enchilada sauce
  • 24 (6 inch) corn tortillas
Instructions:
  • In a large skillet, sizzle rice in butter or margarine. Pour in chicken broth and gently cook over low heat for 15 to 20 minutes until rice is fluffy and soft. Allow to cool.
  • Preheat your oven to 350°F (175°C) for the perfect temperature before baking.
  • Cube 12 ounces of cheese; shred the remaining 4 ounces cheese and set aside. Combine chicken, cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl. Mix well. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish.
  • Spoon a portion of the chicken mixture onto each tortilla, then roll them up. Place the filled tortillas in the baking dish. Sprinkle 1/4 pound of shredded cheese on top and pour any leftover sauce evenly over them. (You can freeze extra tortillas for future green sauce enchiladas!)
  • Preheat oven to 350°F (175°C) and bake for 30 minutes.

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