My mama has always made chicken enchiladas with a red sauce. I decided to give her recipe a spin by serving them with green chile sauce. Wow, super tasty, light and quick to make.
1 Fully Cooked Rotisserie Chicken (shredded)
1 Large Can Green Chile Enchilada Sauce (Mild/Medium/Hot – your choice)
2 Cups Shredded Cheese (I use Cheddar/Jack Combo)
1 Small Can Diced Green Chiles Mild
3 Stalks Green Onions Diced
18 Corn Tortillas
Preheat oven to 400 Degrees
Spray Cooking Oil in a 13×9 pan
After you have shredded the chicken, place in a large bowl and empty 1/3 the enchilada sauce onto the chicken. Add 1 cup Cheese and green chiles. Mix with a spoon. Salt and Pepper to taste.
Put the remainder of the green sauce in a bowl and dip each corn tortilla in it, flip and get both sides saucy. Place one tortilla in the pan and fill with chicken mixture. Do not over fill, you will want to roll the tortillas and place seam side down in the pan. Continue this with the remaining tortillas until you have filled the pan. You may have more or less depending on how big you roll the enchiladas.
Cover the pan with the remaining green sauce and 1 cup of shredded cheese. Sprinkle the top with green onions. Put in the oven for 30-35 minutes. Until cheese is bubbly.
Let cool for 5 minutes and serve immediately. Refrigerate leftovers and use within 2 days.