Green Chili Chicken Enchiladas

Green Chili Chicken Enchiladas
These Green Chile Chicken Enchiladas use shredded chicken, white beans, corn and plenty of Pepper Jack cheese then are smothered in a green salsa verde.
Green Chili Chicken Enchiladas
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course: Main
Cuisine: Mexican, Tex Mex
Servings: 8
Calories: 744 kcal
Author: Kevin Is Cooking

  • 1 roasted chicken white breast meat, shredded
  • 4 cups salsa verde separated (See Note 1)
  • 2 cup cooked white beans (See Note 2)
  • 1 cup corn kernels or corn from one ear of corn cut off
  • 4 oz can chopped green chiles
  • 3 cups Pepper Jack cheese shredded, separated
  • 8 wheat or corn tortillas medium size
  • 1 cup Monterey Jack shredded
  • Fresh cilantro chopped
Get IngredientsPowered by Chicory
  1. Preheat the oven to 350˚F.
  2. Shred the chicken and place in a bowl. Add 1 cup of green salsa, beans, corn, green chiles and 2 cups Pepper Jack cheese. Mix thoroughly.
  3. Place the chicken filling on the tortilla lengthwise and roll up, this filling should make about 8 (distributed evenly).
  4. In the bottom of one 13"x9" or two 8x8" baking pans that have been sprayed with cooking spray, add 1 cup of the salsa verde, shake pan to distribute on bottom and then place the rolled enchiladas.
  5. Pour remaining sauce over the enchiladas and top with remaining 1 cup each Pepper Jack and Monterey jack cheeses. At this point you can cover with aluminum foil and freeze for later use if you like or bake for 30 minutes (See Note 3).
  6. Remove and let cool slightly before serving.
I like to make my own Tomatillo Green Chili Sauce, but feel free to use your own or favorite store bought.
One 15 oz can of pinto beans, drained.
If you made this and froze it for later use, allow to defrost completely and then bake as directed.

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