JESSICA ALBA'S CHICKEN ENCHILADAS
Categories Cheese Chicken Bake Oscars Dinner Casserole/Gratin Cheddar Potluck Tortillas Monterey Jack Self Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425°. In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa and set aside. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside. Coat an 11" x 13" casserole pan with nonstick spray. Microwave tortillas 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. Bake 20 minutes. Serve with remaining sauce on the side.
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David Maximoff
[email protected]These enchiladas were delicious! I made them for my family and they loved them. The chicken was cooked perfectly and the sauce was flavorful and creamy. I will definitely be making this recipe again.
YASEN ARAFAT
[email protected]I'm not a big fan of enchiladas, but I tried this recipe and was really impressed. The chicken was moist and flavorful, and the sauce was creamy and cheesy. I would definitely make this recipe again.
Zeke Salazar
[email protected]These enchiladas were amazing! The chicken was so tender and the sauce was so flavorful. I will definitely be making this recipe again.
Korpan Islam
[email protected]I thought this recipe was okay. The enchiladas were a bit dry and the sauce was too thin.
Amy Melegrito
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. I'll probably make them again, but I'll use a milder salsa next time.
Dave Nane
[email protected]I'm not a fan of green enchiladas, but I tried this recipe and was pleasantly surprised. The tomatillo sauce was tangy and flavorful, and the chicken was cooked perfectly.
Sargam Lama333
[email protected]I've made this recipe several times and it's always a winner. The chicken is always moist and tender, and the sauce is flavorful and creamy.
Hakb Sjsv
[email protected]These enchiladas were delicious! I made them for a potluck and they were a hit.
Adnan Aslam
[email protected]I'm not sure what I did wrong, but my enchiladas turned out dry and bland. I think I might have overcooked the chicken.
God The light
[email protected]These enchiladas are my new go-to weeknight meal. They're quick and easy to make, and my family loves them.
Hafiza Ishaq
[email protected]I would give this recipe a 4 out of 5 stars. It was easy to make and the enchiladas were tasty, but I thought the filling could have been more flavorful.
M haiderali
[email protected]I followed the recipe exactly and my enchiladas turned out perfect. They were so delicious that I ate two of them!
Midul ahmed Shihab
[email protected]These enchiladas were okay. The filling was a bit bland and the sauce was too spicy for my taste.
Shani Zeeshan
[email protected]I'm not a big fan of enchiladas, but I tried this recipe and was pleasantly surprised. The chicken was tender and flavorful, and the sauce was creamy and cheesy.
Muiiz Mustafa
[email protected]These were so easy to make and turned out great! I used store-bought enchilada sauce and they were still delicious.
Justin barnett
[email protected]I've made these enchiladas a few times now and they're always a crowd-pleaser. The salsa verde is especially delicious.
Faisal Maqsood
[email protected]These chicken enchiladas were a hit with my family! The filling was flavorful and moist, and the sauce was just the right amount of spicy. I will definitely be making this recipe again.