10 - 20 Minutes
Cook Time:
20 - 30 Minutes
Total Time:
40 Minutes - 1 Hour
Serves:
5 - 6 Servings
Calories:
1614 Calories per Serving
Ingredients:
- 2 lbs fresh shredded Cheddar Cheese
- 30 pack of Corn Tortillas
- 5 or 6 chicken breasts, cooked and shredded
- 2 Cups heavy cream
- 2 Jars of Fresh Chile Company Sauce - 1 Jar of Pure Hatch Green Chile and 1 Jar of Hatch Red & Green Chile
Instructions:
1. Cook Chicken
Take your chicken breasts, cook and shed them.
2. Make the Sauce
Take the two jars of Fresh Chile Company Sauces and combine them in a blender or food processor with the two cups of heavy cream.
3. Prep a Pan
Spray a 9x13 pan with non-stick cooking spray.
4. Layer the Enchiladas
Spread a scoop of sauce on the bottom of pan. Then layer the tortillas (cut into 4's) on top of the sauce. Next add a shredded chicken layer. Then a layer cheese on top of the chicken and add more sauce. Repeat however high you want to go. End with tortillas, sauce and then cheese.
5. Bake
Bake at 350 degrees for 20-30 minutes, or until cheese is melted and all the ingredients have had sufficient time to cook.
Recipe by Chris Lang
17 comments
These were wonderful.
Line 2 states 9×13 pan.
I’m only familiar with rolled up enchiladas. Can you elaborate on the cutting tortillas into 4’s concept? Thanks
Thanks for the question, Susan! We have since updated the recipe and know that it will help all of our customers be able to try it at home with greater ease.
The instructions are included!