Green Chili Chicken Enchiladas
Ingredients
- 3 large chicken breasts cooked and shredded
- 14 medium flour tortilla shells
- 28 oz green enchilada sauce
- 4 oz fire roasted diced green chilis
- ¼ cup dehydrated onions
- ¾ cup Mexican shredded cheese blend
- ¾ cup Pepper jack shredded cheese
- fresh cilantro
Instructions
- In a mixing bowl, add in the shredded chicken, dried onions, diced green chilis, half of the mexican cheese and half of the pepperjack cheese, and a little more than half of the green enchilada sauce.
- In a 13x9" pan, spray nonstick spray over the inside and then pour just enough of the green enchilada sauce over the bottom of the pan to cover. Set aside.
- Take the flour tortilla shells and spoon a little of the chicken mixture into the center of the tortilla shell. Roll the shell around the filling and place in the prepared baking dish. Repeat process until all of the filling is use. Don't be surprised if the total number of enchiladas isn't exactly 14. Sometimes the filling makes 12, sometimes its 15 to 16. Just depends on how full each enchilada is.
- When all of the tortillas are filled, pour the rest of the green enchilada sauce over the top and sprinkle the rest of the shredded cheeses over that. Bake in a preheated 350°F oven for 20-25 minutes or until the sides are bubbling and the tortillas are slightly browned.
- Serve immediately with desired toppings such as sour cream, fresh cilantro, pico de gallo, etc. Store in an airtight container for up to a week.
Nutrition
Serving: 2enchiladasCalories: 217kcalCarbohydrates: 21gProtein: 17gFat: 7gSaturated Fat: 3gTrans Fat: 1gCholesterol: 42mgSodium: 860mgPotassium: 260mgFiber: 2gSugar: 6gVitamin A: 489IUVitamin C: 5mgCalcium: 124mgIron: 2mg
Tried this recipe?Let us know how it was!