Green Chili Chicken Enchiladas

Green Chili Chicken Enchiladas Dish Guide

Five in 25

Serves 4-6

Five Ingredients

28 oz can green enchilada sauce

7 oz can diced green chiles

8 oz pepper jack cheese, shredded

10-12 6” corn tortillas

2.5-3 cups cooked, shredded chicken*

Add the shredded chicken to a large bowl followed by the green chiles and about ½ cup of the enchilada sauce. Stir to combine. Add more enchilada sauce if needed to moisten the chicken.

Add 1 cup of enchilada sauce to the bottom of a 13x9 baking dish and preheat oven to 425 F.

Warm the tortillas in a microwave for 30 seconds or until they are pliable. Add a couple spoonfulls of the chicken mixture to the center of a tortilla and roll up tightly. Place seam-side down in the baking dish. Repeat until all of the chicken is wrapped.

Drizzle the remaining enchilada sauce over the top of the enchiladas and then cover with the shredded cheese.

Bake at 425 F for 15-20 minutes or until golden brown around the edges and bubbly.

Garnish with cilantro or hot sauce if desired and serve with rice or beans for a complete meal.

*Most stores sell shredded chicken in the deli. You can also buy a deli rotisserie chicken and shred that yourself but you may need more than 25 minutes.