Green Chile Chicken Enchiladas

11 ingredients
4 steps

Ingredients

  • 8 -12 fajita-size corn tortillas
  • 1 whole shredded rotisserie-cooked chicken or 1 12-2 cups cooked chicken
  • 1 teaspoon ground cumin
  • 34 cup sliced olive
  • 14 cup chopped cilantro
  • 2 (4 ounce) cans green enchilada sauce
  • 14 cup chopped sweet onion
  • 12 tablespoon garlic powder
  • 1 12 cups shredded monterey jack cheese
  • 12 cup shredded sharp cheddar cheese
  • 14 cup emerald valley medium salsa

Directions

  1. 1
    Mix together 1/2 can of enchilada sauce with a little of each of the cheeses and the rest of the ingredients.
  2. 2
    Cover the bottom of a casserole pan with the rest of the can of enchilada sauce.
  3. 3
    Roll ingredients into warmed tortillas and place in casserole dish topped with other can of enchilada sauce and the rest of the cheese.
  4. 4
    Bake at 350 for 25 minutes or until cheese is bubbly.

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