Hot Mama Grade: B+
Hot Mama Notes: These were good. I cooked the chicken in the crockpot using the enchilada sauce. So delicious! I should have taken out the chicken to shred and then added as much liquid as was needed. Instead I pulled out the amount of liquid specified (1 cup) to go over the top, and left everything in the crock pot, shredded the chicken, and added 1/2 c soup cream plus each cheese. It was way too liquid this way. Next ti. W I will do better! 😁 The rest of the recipe was missing, so I used the below. I covered the 13x9 with foil, and baked for 25 minutes.
https://themodernproper.com/green-chicken-enchiladas
2 ½ cups cooked, shredded chicken
2 tablespoons taco seasoning
2 ⅓ cups mozzarella, shredded
2 ⅓ cups monterey jack, shredded
¾ cup sour cream
10 corn tortillas, (6-inch)
1 (28 oz) can green enchilada sauce
Preheat oven to 375°F.
In a large bowl combine shredded chicken, 1 1/2 cups of the mozzarella and 1 1/2 cups of the Monterey jack cheese, sour cream and taco seasoning. Mix until well incorporated.
Wrap tortillas in a damp paper or tea towel and microwaves for 1 minute.
In a skillet, warm the enchilada sauce. Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated. Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly, arrange (seem side down) in a 9X13 baking dish and repeat with remaining tortillas.
Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese.
Bake for 25 minutes, until cheese is bubbling.
Hot Mama Notes: These were good. I cooked the chicken in the crockpot using the enchilada sauce. So delicious! I should have taken out the chicken to shred and then added as much liquid as was needed. Instead I pulled out the amount of liquid specified (1 cup) to go over the top, and left everything in the crock pot, shredded the chicken, and added 1/2 c soup cream plus each cheese. It was way too liquid this way. Next ti. W I will do better! 😁 The rest of the recipe was missing, so I used the below. I covered the 13x9 with foil, and baked for 25 minutes.
https://themodernproper.com/green-chicken-enchiladas
2 ½ cups cooked, shredded chicken
2 tablespoons taco seasoning
2 ⅓ cups mozzarella, shredded
2 ⅓ cups monterey jack, shredded
¾ cup sour cream
10 corn tortillas, (6-inch)
1 (28 oz) can green enchilada sauce
Preheat oven to 375°F.
In a large bowl combine shredded chicken, 1 1/2 cups of the mozzarella and 1 1/2 cups of the Monterey jack cheese, sour cream and taco seasoning. Mix until well incorporated.
Wrap tortillas in a damp paper or tea towel and microwaves for 1 minute.
In a skillet, warm the enchilada sauce. Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated. Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly, arrange (seem side down) in a 9X13 baking dish and repeat with remaining tortillas.
Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese.
Bake for 25 minutes, until cheese is bubbling.
