Green Enchiladas with Chicken
These Green Enchiladas with Chicken are so easy to put together that I usually make two batches so we can eat one and freeze one for later.
Equipment
- Baking Dish
Ingredients
- Pre-Cooked Rotisserie Chicken Shredded
- 1 8 oz. Sour Cream
- Green Enchilada Sauce
- Tortilla Shells
- Diced Onion optional
- Shredded Cheese optional
Instructions
- Pour half of your green enchilada sauce in the bottom of a 9 X 13 glass baking dish.
- Mix together the shredded chicken and sour cream. This is where you can also incorporate the onion and shredded cheese if you choose. We think Pepper Jack Cheese tastes delicious in this recipe.
- Use this mixture to fill your tortilla shells.
- Roll the enchiladas and place them into the baking dish.
- Pour the remaining enchilada sauce across the top of the enchiladas. You can also sprinkle a bit more shredded cheese on top if you like.
- Bake at 350 degrees Fahrenheit for 25-30 minutes.