Pollo y queso Enchiladas (Chicken and Cheese Enchiladas)
3 boneless, skinless chicken breasts
La Preferida® Adobo Seasoning; Con Pimienta
12 flour tortillas (taco size)
1 (28 oz.) can Las Palmas® Green Chile Enchilada Sauce (I used medium heat)
2 (8 oz.) bags finely shredded Monterey Jack cheese
Directions: PREHEAT OVEN TO 425°
- Sprinkle both sides of chicken breasts with Adobo seasoning and grill until done. Set aside to cool slightly. Using 2 forks; shred chicken breasts and put meat in medium-sized bowl.
- Combine 1 (8 oz.) bag of cheese and ¼ cup of enchilada sauce; stir until well incorporated. Add to shredded chicken.
- Lay flour tortilla on flat surface and place 3-4 heaping tablespoons of meat mixture on shell. Starting at one end of shell; wrap tightly and place in 13×9 baking dish. Continue with remaining shells. Place at least 2 shells lengthwise in pan so that the others have something to lie next to (see photo). Pour remaining sauce over enchiladas and sprinkle top with cheese (as much as you like).
- Bake at 425° for about 30 minutes or until shells begin to brown. Let stand for about 5 minutes before serving.
Inner Chef Note: The finished product will not freeze well due to the shell; but you can freeze what meat mixture you do not use. Freeze for up to 4 months in a tightly sealed container or freezer-style bag.