LAS PALMAS CHICKEN ENCHILADAS
How to make Las Palmas Chicken Enchiladas
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- In a small bowl, combine chicken, 2 cups cheese and green chiles (for the chicken I buy skinless boneless chicken breast on sale when it's $1.67/lb and cook it in my crock pot on high for a few hours. When it is no longer pink on the inside I let it cool in the fridge and then I shred it and take out the fatty parts)
- In a small skillet, bring enchilada sauce to boil. Remove from heat.
- Dip each tortilla into heated sauce for a few seconds to soften.
- Spoon 1/3 cup of chicken mixture and 2 tablespoons sour cream down center for each tortilla. I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center.
- Roll the tortilla and place seam-side down in 12x8 inch baking dish.
- Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
- Bake 20 minutes at 350. Makes 4 servings.
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