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Categories:
green enchilada sauce queso fresco flour tortillas yellow onion chicken breasts light sour cream jalapenos green peppers black olives avocado
Viewed: 37 - Published at: 6 years agoIngredients
- 1 (16 ounce) can green enchilada sauce
- 3/4 cup queso fresco
- 6 large flour tortillas
- 1/2 yellow onion, diced
- 2 -3 chicken breasts
- 1/2 cup light sour cream
- 1 (6 ounce) can diced jalapenos
- 1 (6 ounce) can diced green peppers
- 1/2 cup Pace Picante Sauce
- 1/2 cup black olives
- 1/2 avocado
Method
- Boil chicken breasts so meat easily shreds, you could also use crock pot, or slow cook in oven. Shred with fork and knife and put in a bowl with 1/2 cup pace picante sauce.
- Preheat oven to 350.
- Combine can of diced jalapenos, yellow onion, and can of diced green peppers. Grate about 3/4 cup queso fresco cheese.
- Pour 1/4 of the can of green enchilada sauce in the bottom of casserole dish.
- Use large flour tortillas - fill with chicken, mixture of jalapenos, onion and peppers and a little cheese and set in casserole dish opening side down. Do this with as many as fit in the dish, usually 5 or 6. Pour remaining green sauce over tortillas and put remaining cheese on top. Cook 30 minutes. Add sour cream on top and sliced avocado.
