Jessica Alba's Chicken Enchiladas
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
59
Spice
48
Sweetness
59
Sourness
48
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Heat oven to 425°
2
In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through
3
Strain chicken, run cold water over it and shred into a bowl
4
Mix in salsa and set aside
5
In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside
6
In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste
7
Stir until simmering
8
Set aside
9
Coat an 11" x 13" casserole pan with nonstick spray
10
Microwave tortillas 20 seconds
11
Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down
12
Sprinkle with remaining cheese mixture
13
Ladle on sauce, then add remaining 1/4 cup Monterey Jack
14
Bake 20 minutes
15
Serve with remaining sauce on the side
16
Heat oven to 425°
17
In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through
18
Strain chicken, run cold water over it and shred into a bowl
19
Mix in salsa and set aside
20
In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside
21
In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste
22
Stir until simmering
23
Set aside
24
Coat an 11" x 13" casserole pan with nonstick spray
25
Microwave tortillas 20 seconds
26
Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down
27
Sprinkle with remaining cheese mixture
28
Ladle on sauce, then add remaining 1/4 cup Monterey Jack
29
Bake 20 minutes
30
Serve with remaining sauce on the side