Ingredients
- 1 1/2 cups shredded chicken about 1 lb raw or 12 oz cooked (we like to use home-canned, rotisserie, or leftover chicken)
- 2 cups shredded cheese mozzarella, cheddar jack, colby jack, or Monterey jack
- 2 cups green enchilada sauce about 16 oz
- 5-6 tortillas 8-inch round
- sour cream for serving optional
- cilantro for garnish optional
- lime wedges for serving optional
Method
- *Make the best Roasted Green Enchilada Sauce. The recipe can be found by clicking HERE*
- Preheat oven to 350'F.
- In a mixing bowl add cooked shredded chicken, about 1 cup cheese, 2/3 cup green enchilada sauce. Mix until combine.
- Using an 8x8 inch baking dish (or 9x9), add 1/3 cup green enchilada sauce to the bottom.
- Next, scoop about 1/2 cup filling into each tortilla. Roll tightly then place seam-side down in the baking dish. Repeat for all tortillas.
- Smoother the enchiladas with the remaining green enchilada sauce (about a cup).
- Bake at 350'F for 25 minutes or until hot and bubbly. Remove from oven and add remaining cheese. Place back in the oven until cheese is melted (about 5 minutes).
- Serve with sour cream, lime wedges, and cilantro if desired.
Notes
- If corn tortillas are preferred, heat enchilada sauce. Don't add to the bottom of the baking dish. Dip corn tortilla in the sauce for just a few seconds to soften. Fill, roll then place seam-side down in baking dish. Complete steps 5-7 as directed.