Sharis Shredded Chicken Enchiladas Recipes

SHARI'S SHREDDED CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Mix sour cream and salsa together in a bowl.
• Heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, 5 to 7 minutes. Stir in cooked chicken, 1 cup of the sour cream mixture, 1/2 of the Mexican cheese, and chile peppers.
• Spoon about 1/3 cup of the mixture down the center of each tortilla. Roll tortillas and place, seam sides-down, into the prepared dish. Top with remaining sour cream mixture and cheese. Cover with foil.
• Bake in the preheated oven until heated through and bubbly, 30 to 40 minutes.

SHREDDED CHICKEN FOR ENCHILADAS

Steps:

• Place the chicken breasts and bouillon cube in a sauce pan. Cover with water and bring to a boil. Simmer the chicken for 45 minutes to an hour until tender enough to shred.
• Pull the meat out of the sauce pan and set aside to cool.
• Heat the oil in a saute pan, add the onions, jalapenos, and garlic. Saute for 5 minutes on medium heat or until onions are soft and translucent.
• Add in the tomatoes and cook until mushy about 10 minutes.
• Shred the chicken and add it to the tomato mixture. Stir and continue to cook until the chicken is warm.
• Salt and pepper to taste and stuff the chicken in corntortillas for enchilads.
• Cook the enchiladas and serve.