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Green Chicken Enchiladas Recipe

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This recipe for Green Chicken Enchiladas, by , is from The Paciocco 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!

Darla Proctor


1 tablespoon Canola Oil
1 medium Sweet Onion (diced)
3 cloves Garlic (minced)
1 teaspoon dried Oregano
teaspoon ground Cumin
(2) 4 ounce cans diced Green Chiles
4 cups coarsely shredded Rotisserie Chicken
(1) 16 ounce container Salsa Verde (divided)
cup fresh Cilantro Leaves (chopped)
3 cups Shredded Monterey Jack Cheese (divided)
Salt and Black Pepper to taste
(8) 8 inch Flour Tortillas (warmed)
cup Sour Cream

Preheat oven to 375
Lightly Oil a 9x13 baking dish

Heat Canola Oil in a large skillet over Medium Heat
Add Onion and cook, stirring frequently until translucent, about 2-3 minutes
Stir in Garlic, Oregano, and Cumin until fragrant, about 1 minute
Remove from Heat and stir inGreen Chilies

In a large bowl, combine Green Chili mixture, Chicken, ⅓ cup Salsa Verde, and Cilantro.
Stir in 1 cups Cheese, season with Salt and Pepper.

To assemble the Enchiladas
Lay Tortilla on a flat surface and spoon - cup of the Chicken Mixture in the center
Roll the Tortilla and seam side down onto baking dish.
Repeat with remaining Tortillas and Chicken Mixture.
Top with remaining Salsa and Cheese
Place into Oven and bake until bubbly about 35-40 minutes

Serve with dollops of Sour Cream




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