Mexican

Hot Chicken Enchiladas is for Dinner.

Hot Chicken Enchiladas takes 30 minutes to prepare.

Hot Chicken Enchiladas takes 30 minutes to cook.

Hot Chicken Enchiladas makes 8 servings.

The ingredients for Hot Chicken Enchiladas are:

1lb - boneless/skinless chicken breasts
1 - 8 oz can Tomato Sauce "Mexican hot style" (El Pato)
1 small can green chilis
2 poblano peppers chopped without seeds
1 Jalapeno Pepper chopped finely, with seeds
1 large Onion chopped
10 Tomatillos peeled and cut into quarters
15 Corn Tortillas
1 package pepperjack cheese
5 cups of your favorite salsa (I use Pace Picante and Pace Triple pepper mixed together)

Here is how you make Hot Chicken Enchiladas:

Place boneless chicken in pan with mexican hot tomato sauce and simmer till chicken is done. While chicken is cooking, peel tomatillos, rinse, and cut into quarters, add to pan with green chilis, chopped poblano, chopped jalapeno, onion and cook 15 minutes or until saucy and done. Shred chicken with a fork and mix with green sauce.Get a large casserole dish, and coat bottom with salsa. Take corn tortilla and fill with mixture, roll, and place into pan. Continue till pan is full and sauce is used up (if extra sauce, just pour over top). Pour more salsa on top, should be coated completely to keep tortillas moist during baking. Shred package of cheese on top. Cook 30 minutes in a 350 degree oven, or until browned.Add fresh cilantro on top just before serving. Number of Servings: 8Recipe submitted by SparkPeople user MEGSIES0.

The nutritional information for Hot Chicken Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 377.3

• Total Fat: 13.5 g
• Cholesterol: 58.1 mg
• Sodium: 1,029.8 mg
• Total Carbs: 41.2 g
• Dietary Fiber: 7.8 g
• Protein: 26.3 g

Hot Chicken Enchiladas is Mexican cuisine.