Quick Shredded Chicken/pork Enchiladas

This recipe makes enough for 6 servings but can easily be scaled down to 3 servings by cutting the ingredients in half.

Quick Shredded Chicken/pork Enchiladas

Photo by Berenice M.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    large containers of precooked prepackaged shredded chicken or pork

  • (Enough for 12 enchiladas)

  • 1

    cup prepared salsa

  • 1

    cup sour cream divided into 2½ half cups

  • 2

    cups shredded Monterey Jack cheese (1 cup for the enchiladas and the rest for topping

  • 1

    cup chopped onion

  • 1

    cup chicken broth

  • 1

    clove garlic minced or heaping teaspoon of prepared minced garlic

  • 1

    tsp. ground cumin

  • 1

    Tbsp. chili powder

  • 1

    (15 oz.) can chopped seasoned tomatoes pre-seasoned diced tomatoes with green chili's

  • 1

    (8 oz.) can tomato sauce

  • 12

    corn tortillas

  • canned sliced black olives if desired

Directions

In large mixing bowl add: shredded meat, salsa, 1/2 cup of sour cream and 1 cup of cheese. Spray skillet with Pam sauté: onions, garlic, add chicken broth, add cumin, chili powder, tomatoes, and tomato sauce. Bring to a boil and then lower heat cover and cook for about 15 minutes. Heat oven to 350. Spray a 9 X 13 inch pan set aside. Dip tortillas, one at a time into tomato-sauce mixture. Divide the chicken mixture into 12 servings then roll them up and place seam side down in the prepared pan. Now add the remaining sour cream into tomato mixture and pour over the enchiladas. Sprinkle the remaining cheese over the top and place olives over top. Bake about 30 minutes.


Nutrition

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