Chicken Enchiladas

These are a favorite meal around here because there are usually leftovers and they are really easy. I also cook them all in a casserole dish so they are great to serve at a party since you can make a lot of them at once.


2 chicken breasts
1 can green chiles
½ can jalapenos (or more if you like it spicier)
1 ½ cups shredded cheddar cheese
12 corn tortillas
2 cups Enchilada sauce (homemade or I like Macayo’s canned sauce)

Boil chicken breasts for 10 minutes then set aside to cool. Finely shred the chicken with two forks. Transfer the chicken to a large bowl and mix in green chiles, jalapenos, and 1 cup of the cheese. Spread 1 cup of the enchilada sauce in the bottom of a large greased casserole dish. Then take one tortilla at a time and fill with the chicken mixture and place in the dish seam side down. Once all tortillas are filled pour 1 cup of sauce over the top, spread it around to cover all tortillas. Then top with the remaining ½ cup of shredded cheese. Bake in the oven uncovered at 400 degrees for 30 minutes.