I showed you Chicken Enchiladas Verde in the crockpot so now I'm going to show you how to do them in the oven. You use the same seasonings and sauce as stated before. I like to use either leftover chicken, chicken I cooked in the crockpot with the seasonings or without that was all done ahead of time. That saves time when making these the day of. You can use either diced onion or dried onion flakes. If you use diced onion you need to cook the onion with the chicken ahead of time so that the onion is for sure cooked through.
Next, spray a 9x13 glass pan with olive oil (I always use First Cold Pressed Extra Virgin).
Put the sauce in a skillet and warm it to warm your tortillas-making them pliable.
Fill them with chicken and jack cheese (monterey, colby, whatever kind)
Roll them and top with cheese down the center.
Spray a piece of foil with olive oil so that it won't stick to your enchiladas and cover them.
Cook till heated through (350 degrees for about 45 min.)
Variations-
-you can do this exact thing with shredded beef
-you can use red enchilada sauce instead of green
-these do make a great freezer meal.
I'll show you the process in pictures.
4 comments:
How would you freeze them? What kind of container?
I like to use those aluminum pans or you can freeze them in your glass pan. I always cover with cling wrap first then foil to seal them tight.
Do you like these or the crock pot ones better?
I like these the best but when I'm in a hurry I make the crock pot ones. They pretty much taste the same though.
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