Rolled Green Chili Chicken Cheese Enchiladas
Rolled Green Chili Chicken Cheese Enchiladas
Ingredients
- 8 yellow corn tortillas
- 1 cup cooked chicken breast, shredded
- 3 cups green chili sauce, divided
- to taste Monterey Jack cheese, grated
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 2 min
- 4
Pour 1 cup of green chili sauce into the bottom of a 9x13 inch baking dish, spreading it evenly.
⏱️ 1 min
- 5
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.
⏱️ 7 min
- 6
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.
⏱️ 1 min
- 7
Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
⏱️ 25 min•🌡️ 400
- 8
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Rolled Green Chili Chicken Cheese Enchiladas
- 8 yellow corn tortillas
- 1 cup cooked chicken breast, shredded
- 3 cups green chili sauce, divided
- to taste Monterey Jack cheese, grated
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
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.
⏱️ 3 min - 3
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.
⏱️ 2 min - 4
Pour 1 cup of green chili sauce into the bottom of a 9x13 inch baking dish, spreading it evenly.
⏱️ 1 min - 5
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.
⏱️ 7 min - 6
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.
⏱️ 1 min - 7
Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
⏱️ 25 min•🌡️ 400 - 8
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.
⏱️ 5 min