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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Green Chili Chicken Enchiladas Recipe

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This recipe for Green Chili Chicken Enchiladas is from Rie's Favorite Recipes, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 tblsp. canola oil
3 cups cooked, shredded chicken (You can use rotisserie chicken from grocery store-time saver!)
1/2 yellow onion, diced
8-10 small corn tortillas
1 (7 oz.) can diced green chilies (divided in 1/2)
1 1/4 cup green chili enchilada sauce
1 cup Pepper Jack Cheese
1 cup Monterey Jack Cheese
1/2 cup crumbled Cotija cheese
Guacamole
Sour Cream
Pico de gallo
Directions:
Directions:
Preheat oven to 350º.
Place 1/4 cup of enchilada sauce on bottom of baking dish.
Heat oil in skillet over medium heat. Add onions and cook till transparent. Add chicken and 1/2 can of the green chilies. Cook about 5 minutes, stirring. Remove from pan and set aside.
In same pan, adding oil to cover bottom of pan. Fry tortillas, one at a time, 15 seconds each side. Transfer to paper towels.
Lay tortillas flat. Put 1/4 cup of chicken mixture in center of each and roll to close. Place seam side down in dish. Pour enchilada sauce over top. Spoon remaining diced green chilies on top. Sprinkle cheeses over all.
Bake 25 minutes. If desired, place under broiler for 1-2 minutes to further brown.

 

 

 

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