Green Chili Chicken Enchiladas

These Green Chili Chicken Enchiladas are a family favorite! Soft tortillas stuffed with chicken and green chilis covered in delicious sauce and topped with cheese.

I grew up eating this, but my husband hadn’t ever had it this way. It’s now one of the meals he asks me most frequently to make. We love how simple yet so flavorful it is. I like how easy it is to make. It’s family friendly and it is just as good leftover.

Some toppings that are good on it is sour cream, Homemade Salsa, olives, lettuce, and hot sauce. My husband likes to eat the leftovers for breakfast and top it with an over easy egg.

Whenever we cook a whole chicken, I love to use the leftovers to make this. Any cut of meat from the chicken can be used in this.

Ingredients

• Cooked Chicken
• Large Flour Tortillas
• Diced Green Chilis- Medium Heat
• Green Chili Enchilada Sauce
• Mexican Blend Shredded Cheese

Instructions

• Preheat the oven to 375 degrees.
• Chop up a whole chicken you already have cooked or a rotisserie chicken until you get 3 cups worth. Add it to a medium sized bowl.

• Add the can of green chilis to the chicken. Stir together until combined.

• Open a can of the green chili enchilada sauce and cover the bottom of an 8×11 glass pan with the sauce until you can’t see the bottom.

• Fill the flour tortillas with the chicken chili filling. Divide the filling equally between the four tortillas.

• Roll up the filling into the tortillas. Lay them in the glass pan long ways with the seam down so they stay rolled up.

• Use the rest of the enchilada sauce to cover the rolled-up tortillas. Top that with the shredded cheese.

• Bake for 30 minutes or until the cheese starts to brown.

• Serve with sour cream and salsa.