Green Chicken Enchiladas

These chicken enchiladas are simple but delicious.

Makes: 12 enchiladas - plan on 1 1/2 per person

Course: Main Course

Cuisine: Mexican

Servings: 8

Prep Time 30

Cook Time 30

Total Time 1

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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 10x15 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