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Chicken Enchiladas with Green Sauce

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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
8 servings
Dinner World
Chicken Enchiladas with Green Sauce
Ingredients
  • 1 tablespoon butter
  • 1 cup white rice
  • 1 (14.5 ounce) can chicken broth
  • 3 boneless chicken breast halves, boiled and cubed
  • 1 pound Monterey Jack cheese
  • 1 (11 ounce) can sweet corn, drained
  • 1 (24 ounce) jar green enchilada sauce
  • 24 (6 inch) corn tortillas
Instructions
1
Begin by heating a large skillet over medium heat and sauté the rice with butter or margarine until it's lightly toasted.
2
Add chicken broth to the skillet and cook over low heat for 15 to 20 minutes, or until the rice is fully cooked and tender.
3
Allow the mixture to cool down.
4
Preheat your oven to 350 degrees F (175 degrees C).
5
Cut the cheese into small cubes, reserving 1/4 pound of it to shred later.
6
Combine the chicken with the cubed cheese, corn, cooled rice, and 1/4 cup of sauce in a large bowl. Mix everything together.
7
Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup of sauce at the bottom of a 9x13 inch baking dish.
8
Place a small amount of the chicken mixture onto each tortilla and roll it up.
9
Place as many rolled tortillas as possible in the baking dish, sprinkling with 1/4 pound of shredded cheese on top.
10
Pour any remaining sauce evenly over the tortillas, leaving some for future green sauce enchiladas.
11
Bake in the oven at 350 degrees F (175 degrees C) for 30 minutes.