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Rolled Green Chile Chicken Enchiladas

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Ingredients

  • 1 pound shredded roasted chicken
  • 1 cup shredded Monterey Jack cheese
  • 1 white onion, diced
  • 1 (4 ounces) can Hatch Diced Green Chiles
  • 1 (15 ounces) can Hatch Green Chile Enchilada Sauce with Roasted Garlic
  • 8 corn tortillas
  • 1 cup cilantro leaves
  • 1 cup diced tomato
  • Cooking spray

Instructions

  1. Shred chicken with a fork, add to mixing bowl, and add onion and green chiles. Mix well.
  2. Fill corn tortillas with shredded chicken, diced onion, and green chile mixture.
  3. Roll each tortilla and place seam side down into greased casserole dish.
  4. Repeat until the casserole dish is filled.
  5. Pour Hatch Green Chile Enchilada Sauce with Roasted Garlic over enchiladas. Sprinkle with cheese.
  6. Bake uncovered in a preheated 350-degree oven for 20-25 minutes or until cheese is completely melted.
  7. Remove from oven and garnish with cilantro leaves and diced tomato.