Jessica Albas Chicken Enchiladas Recipes

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.

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.

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.