Jessica Albas Chicken Enchiladas Recipes

JESSICA ALBA'S CHICKEN ENCHILADAS

Steps:

• Heat oven to 425°.
• In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through.
• Strain chicken, run cold water over it and shred into a bowl.
• Mix in salsa and set aside.
• In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside.
• In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste.
• Stir until simmering.
• Set aside.
• Coat an 11" x 13" casserole pan with nonstick spray.
• Microwave tortillas 20 seconds.
• Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down.
• Sprinkle with remaining cheese mixture.
• Ladle on sauce, then add remaining 1/4 cup Monterey Jack.
• Bake 20 minutes. Serve with remaining sauce on the side.

CHICKEN ENCHILADAS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

JESSICA ALBA'S CHICKEN ENCHILADAS

Steps:

• Heat oven to 425°. In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa and set aside. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside. Coat an 11" x 13" casserole pan with nonstick spray. Microwave tortillas 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. Bake 20 minutes. Serve with remaining sauce on the side.