Chicken Enchiladas with green sauce

Happy St. Patricks Day!


//Serving Size: 4


2 boneless, skinless chicken breasts
8 oz Sour Cream
1 Can whole Kernel corn
2 C Mozzarella cheese
1/2 tsp Basil
1/2 tsp Garlic Powder
1/2 tsp Salt
1 Can green Enchilada Sauce
6 small Flour/Corn tortillas


1. Preheat oven to 350 degrees. Cook the chicken: my favorite way to cook chicken—> 1. thaw chicken breasts. 2. Slice in half lengthwise 3. heat 2 TB olive oil in fry pan 4. Pat dry the chicken breasts and season with S&P 5. Lay breasts on pan and cook for approx. 5 minutes 6. Flip chicken breasts and add 3/4 C water/chicken broth to pan and cook for 7-10 minutes COVERED 7. Shred the chicken. 2. Mix together remaining ingredients in a medium bowl (sour cream, 1 CUP cheese, herbs, garlic powder, corn, and lastly add the chicken) mix well  3.Scoop 1/2 C of filling onto the outer layer of a flour tortilla and roll up, place in a 9X13 greased dish 4. Repeat until pan is filled, top with green enchilada sauce, and top with remaining 1 C of cheese  5. Bake for 30 minutes, ENJOY! 🙂


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