Green Chicken Chile Enchiladas

Photo by Tricia T.
Adapted from centercutcook.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from centercutcook.com

Ingredients

  • 2

    cups cooked, shredded chicken

  • 2

    – 8 ounce packages of Green Chile Enchilada Sauce (I recommend the Frontera brand), divided

  • 2

    cups shredded monterey jack cheese, or white sharp cheddar cheese, divided

  • 1

    small can diced green chiles

  • 1

    tablespoon chopped, fresh cilantro

  • 1/2

    cup sour cream

  • 1

    can cream of chicken soup (homemade version here)

  • 8

    medium sized tortillas (flour or corn)

  • Salt, pepper to taste

Directions

Pre-heat your oven to 400 degrees. In a large bowl, combine cooked, shredded chicken with 1/2 cup enchilada sauce, 1 cup cheese, green chiles, sour cream, cream of chicken soup, and about 1/2 teaspoon each of salt and black pepper. Microwave tortillas for about 30 seconds so that they’ll be easier to roll up. Divide the mixture evenly among 8 medium sized tortillas, and roll up. Place the tortillas in a 9 x 13 inch casserole dish, seam side down. Top with remaining enchilada sauce, then cheese. Bake for 25 minutes, or until the cheese is melted and bubbly. Sprinkle enchiladas with chopped fresh cilantro and serve immediately.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: