"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Green Chilli Chicken Enchiladas Recipe

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This recipe for Green Chilli Chicken Enchiladas, by , is from 2016 Friends & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Angela Franklin

Category:
Category:

Ingredients:  
Ingredients:  
1 Onion chopped
2 Cloves Garlic minced
1 can 4oz chopped green chiles
1 pound cooked and shredded chicken (I use a rotisserie chicken)
1 10oz can enchilada sauce ( green, get two if you like them especially wet)
1 Cup Shredded cheese of your liking
10 corn tortillas warmed
3 Green onions dices
Black Olives ( optional)

Directions:
Directions:
Saute onion and garlic in a large oiled skillet over medium heat, about 5 minutes. Add chiles, chicken and enchilada sauce, cook 2 minutes. Fold in half the cheese. Remove from heat, Dip each warmed tortilla in water, shake off excess. Fill each tortilla with filling and roll up. Place seam side down in oiled baking pan. Sprinkle with remaining cheese and bake at 375 for 10 minutes, then broil for 5 minutes. Serve hot with diced green onion and black olives for garnish.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45

 

 

 

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