Green Chicken Enchiladas
Green Chicken Enchiladas
These chicken enchiladas are simple but delicious.Makes: 12 enchiladas – plan on 1 1/2 per person
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Ingredients
Chicken:
- 2 ½ lb chicken, cooked & shredded (6 cups cooked and shredded)
Filling:
- 48 oz green enchilada sauce (canned or homemade)
- 4 cups shredded cheese
- 12 10-inch flour tortillas
Instructions:
Pre-prep:
- Preheat the oven to 350°. Place the chicken in a baking dish and season with cumin and salt.
- Bake for 20-25 minutes or until the chicken shreds easily.
- Remove from the oven, shred, and chill.
Filling & Assembly:
- If baking the enchiladas immediately, preheat the oven to 350°. Grease a 10×15 baking pan.
- Stir about 1/2 cup of enchilada sauce into the shredded chicken. Add more seasonings if the chicken is bland.
- Pour 1/4 cup of enchilada sauce into the bottom of the prepared baking dish.
- Spread a spoonful of meat and a couple Tbsp of cheese down the center of a tortilla, tightly roll it up, and place it (seam down) in the pan. Repeat with the rest of the tortillas and filling.
- If you are baking these later, cover them with plastic wrap and refrigerate or freeze.
- When you're ready to bake them, pour the remaining enchilada sauce over the enchiladas then sprinkle the remaining cheese over the top. *Try to cover as much of the tortillas as possible with the sauce – that will help keep them from drying out.
- Bake for 20-30 minutes or until the sauce is bubbly and the cheese is thoroughly melted.
Notes:
Make Ahead: These are great to make ahead. If you are going to keep them in the fridge longer than a day before baking, I would recommend leaving the extra sauce separate and pouring it over just before baking. Otherwise, it doesn’t hurt the sauce to be on them for a few hours, or even overnight.
You can refrigerate or freeze these – just adjust the baking time accordingly.
Diet: Gluten Free, Egg Free
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