Chicken-and-Green Chile Enchiladas |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Substitute leftover roast beef or your favorite shredded barbecued pork as a tasty alternative to chicken. Ingredients:
3 1/2 cups chopped cooked chicken |
2/3 cup onion-and-garlic mixture |
2 (4-oz.) cans chopped green chiles |
1 tablespoon chopped fresh cilantro |
3 (10-oz.) cans enchilada sauce, divided |
2 cups (8 oz.) shredded mexican four-cheese blend, divided |
8 (9-inch) burrito-size flour tortillas |
Directions:
1. Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.
2. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
3. Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.
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