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
m.d82@yahoo.comThese 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
a_yasen2@yahoo.comI'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
salazarzeke90@gmail.comThese enchiladas were amazing! The chicken was so tender and the sauce was so flavorful. I will definitely be making this recipe again.
Korpan Islam
korpanislam@yahoo.comI thought this recipe was okay. The enchiladas were a bit dry and the sauce was too thin.
Amy Melegrito
amy.m99@hotmail.comThese 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
ndave64@hotmail.comI'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
s-l@gmail.comI'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
hakb.sjsv@yahoo.comThese enchiladas were delicious! I made them for a potluck and they were a hit.
Adnan Aslam
a.a53@hotmail.frI'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
t96@yahoo.comThese enchiladas are my new go-to weeknight meal. They're quick and easy to make, and my family loves them.
Hafiza Ishaq
ishaq.h@gmail.comI 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
m-h21@gmail.comI followed the recipe exactly and my enchiladas turned out perfect. They were so delicious that I ate two of them!
Midul ahmed Shihab
s.m@gmail.comThese enchiladas were okay. The filling was a bit bland and the sauce was too spicy for my taste.
Shani Zeeshan
zeeshan.s0@hotmail.co.ukI'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
m.mustafa@gmail.comThese were so easy to make and turned out great! I used store-bought enchilada sauce and they were still delicious.
Justin barnett
barnett.j49@gmail.comI've made these enchiladas a few times now and they're always a crowd-pleaser. The salsa verde is especially delicious.
Faisal Maqsood
f.m27@yahoo.comThese 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.