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Green Chile Enchiladas With White Queso
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A little green enchilada sauce goes a long way! Gloriously cheesy thanks to plenty of queso blanco, this dish can be made with either chicken or beef.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound boneless skinless chicken breasts or ground beef
2 cans (12 ounce size) green enchilada sauce, divided
6 ounces white queso cheese or velveeta queso blanco cheese, cut into 1/2-inch cubes, divided
12 corn tortillas (6 inch size)
directions
Cook and shred the chicken, or for ground beef, brown in a skillet and drain off the grease.
Preheat the oven to 375 degrees F. Lightly grease a 9x13 baking dish.
Combine the chicken or beef, 1/2 cup of the enchilada sauce, and half of the cheese in a bowl. Mix well.
Pour 1/2 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.
Spoon 1/4 cup of the meat mixture down the center of a tortilla. Roll up the tortilla around the filling and place seam-side down in the dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce over the top of the tortillas and top with the remaining queso.
Cover the dish with foil and place in the oven. Bake at 375 degrees F for 20 minutes or until the enchiladas are heated through and cheese is melted.
Serve the green chile enchiladas hot.
nutrition data
Nutritional data has not been calculated yet.
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