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Preheat your oven to 400°F (200°C).

In a medium bowl, combine the shredded cooked chicken breast with 1 cup of the green chili sauce. Mix well until the chicken is thoroughly coated, then set aside.

Briefly heat the yellow corn tortillas in a skillet over medium heat or in the microwave for about 15-30 seconds per tortilla, until they are pliable and easy to roll without breaking.

Pour 1 cup of green chili sauce into the bottom of a 9x13 inch baking dish, spreading it evenly.

Take one heated tortilla, dip it lightly into the green chili sauce in the baking dish to coat both sides. Place a portion of the chicken mixture (about 2 tablespoons) and a sprinkle of grated Monterey Jack cheese down the center of the tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas, chicken mixture, and cheese until all 8 tortillas are filled and rolled.

Pour the remaining 1 cup of green chili sauce evenly over the rolled enchiladas in the baking dish. Sprinkle generously with additional grated Monterey Jack cheese.

Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.

Remove from the oven and let the enchiladas cool slightly for about 5 minutes before serving. This allows them to set and makes them easier to serve.


Preheat your oven to 400°F (200°C).

In a medium bowl, combine the shredded cooked chicken breast with 1 cup of the green chili sauce. Mix well until the chicken is thoroughly coated, then set aside.

Briefly heat the yellow corn tortillas in a skillet over medium heat or in the microwave for about 15-30 seconds per tortilla, until they are pliable and easy to roll without breaking.

Pour 1 cup of green chili sauce into the bottom of a 9x13 inch baking dish, spreading it evenly.

Take one heated tortilla, dip it lightly into the green chili sauce in the baking dish to coat both sides. Place a portion of the chicken mixture (about 2 tablespoons) and a sprinkle of grated Monterey Jack cheese down the center of the tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas, chicken mixture, and cheese until all 8 tortillas are filled and rolled.

Pour the remaining 1 cup of green chili sauce evenly over the rolled enchiladas in the baking dish. Sprinkle generously with additional grated Monterey Jack cheese.

Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.

Remove from the oven and let the enchiladas cool slightly for about 5 minutes before serving. This allows them to set and makes them easier to serve.
