Green Chicken Enchilada

1. 1

   In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.

2. 2

   Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

3. 3

   Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.

4. 4

   Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.

* Per serving · 4 servings · Values may vary.

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