Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas are loaded with chicken, chiles and 3 kinds of cheese. This easy enchiladas recipe is a great way to use leftover chicken.
Servings 4 Servings
Ingredients
Ingredients:
- 1 tablespoon oil plus more for cooking tortillas
- 3 cups cooked shredded chicken
- 1/2 yellow onion diced
- 8 - 10 small corn tortillas
- 1 7oz can diced green chiles, divided
- 1 1/4 cup green chile enchilada sauce
- 1 cup pepper jack cheese
- 1 cup monterey jack cheese
- 1/2 cup crumbled cotija cheese
- guacamole
- sour cream
- pico de gallo
Instructions
- Preheat oven to 350 degrees. Spoon 1/4 cup of green chile enchilada sauce on the bottom of a baking dish.
- Heat oil in a skillet over medium heat. Add onions, chicken and half of the can of chiles. Cook just until onions are soft, about 5 minutes.
- In the same skillet, heat just enough oil to cover the bottom of the pan. Fry one tortilla for 15 seconds on each side or until it is soft. Transfer to a paper towel lined plate and repeat with remaining tortillas.
- Lay the tortillas out on a flat surface. Place about 1/4 cup of the chicken mixture in the center and roll to close. Place the enchiladas, seam side down in the prepared baking dish. Pour enchilada sauce over the top. Spoon remaining diced chilies over the top and sprinkle pepper jack and monterey jack cheeses. Bake in preheated oven for 25 minutes or until bubbly. Turn on broiler and broil for 1 - 2 minutes if desired. Sprinkle crumbled cotija cheese over top.
- Serve with toppings.