Homemade Green Chicken Enchiladas
Classic chicken enchiladas in green enchilada sauce; a quick and easy way to use leftover chicken or buy rotisserie.
Yield: 12 enchiladas
Calories: 239kcal
Materials
- 3 1/2 cups pre-cooked shredded chicken,
- 3 cups shredded Monterey Jack cheese, divided
- 7 oz. can diced green chilies
- 1 1/2 tsp. oregano
- 1 1/2 tsp. cumin
- 28 oz. green enchilada sauce,
- 12 6" corn tortillas
Instructions
- Preheat oven to 350°.
- In medium bowl, mix together chicken, 2 cups cheese, chilies, oregano, and cumin. Set aside.
- Pour 1/2 cup enchilada sauce into 13 x 9" baking dish.
- In 8" saucepan, heat half the enchilada sauce on low. Heat each tortilla individually in the sauce until just softened (approx. 5 - 10 seconds). Using wire grabbers, let excess sauce drip back into the pan, and set tortilla in baking dish.
- Put approx 1/2 cup filling in each tortilla, roll tortilla and place seam sides down. Add additional enchilada sauce to sauce pan as needed to fully submerge tortilla in sauce.
- Once all tortillas have been filled, pour any remaining enchilada sauce over tops of enchiladas, and cover dish with foil. (At this point you can refrigerate until next day.)
- Bake in oven for 20 minutes (30 minutes if refrigerated). Uncover and top with remaining 1 cup cheese, continue baking for 10 minutes or until cheese is melted. Enjoy!
Nutrition
Calories: 239kcal | Carbohydrates: 13g | Protein: 19g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 281mg | Potassium: 202mg | Fiber: 2g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 6mg | Calcium: 258mg | Iron: 2mg