Green Chile Chicken Enchiladas
Difficulty Level: Easy
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Prep Time:30 Minutes
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Cook Time:PT50M20 Minutes
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Yield:4 Servings
Ingredients
- 1 ½ cups green chile sauce (homemade or prepared)
- 3 cups chicken broth, divided
- 10 (8-inch) corn tortillas
- 3 cups cooked chicken, shredded or chopped
- 2 cups shredded Mexican blend cheese, divided
- Sour cream and shredded lettuce for garnish
- 354.88ml green chile sauce (homemade or prepared)
- 709.76ml chicken broth, divided
- 10 (8-inch) corn tortillas
- 709.76ml cooked chicken, shredded or chopped
- 473.18ml shredded Mexican blend cheese, divided
- Sour cream and shredded lettuce for garnish
No one is complaining when enchiladas are for dinner! Whether using your own green chile sauce or one prepared these few ingredients come together to make one irresistible meal!
Preparation
STEP 1
Preheat oven to 400°F.
STEP 2
Spray a 9x13-inch baking dish with non-stick cooking spray or brush lightly with oil.
STEP 3
In a bowl, combine green chile sauce with 1 cup chicken broth; set aside. Bring remaining 2 cups of broth to a gentle simmer in a small skillet.
STEP 4
Working one at a time, very briefly dip tortillas into broth to soften. Lay tortilla on a cutting board and place 2 heaping tablespoons of chicken down the center, then sprinkle lightly with cheese. Roll into a tube and place seem side down in the prepared baking dish.
STEP 5
Repeat with remaining tortillas, evenly distributing chicken and cheese between them, reserving about ¾ cup cheese for the topping.
STEP 6
Pour chile sauce mixture over enchiladas and top with cheese. Bake for 15-20 minutes, or until sauce is bubbling and cheese is browned. Serve topped with sour cream and shredded lettuce.