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Chicken Enchiladas
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Description
Super easy enchiladas that are a go-to meal at our house. I love to cook the chicken in my crock pot all day and shred it when I get home from work.
Ingredients
- 2 cups Cooked, Shredded Chicken
- 4-½ ounces, weight Can Chopped Green Chilies
- 2 cups Grated Cheddar Cheese, Plus Extra For Topping
- 19 ounces, weight Can Green Chili Enchilada Sauce
- Corn Tortillas
Preparation
Combine chicken, green chilies and 2 cups cheese. In a small skillet, heat sauce until boiling and then remove from heat. Dip tortilla in sauce and place on a baking sheet. Spoon 1/3 cup mixture on each tortilla. Roll seam-side down. Top with remaining sauce and more cheese.
Bake at 350 for 20 minutes, or until cheese is nice and melty. Serve with salsa and sour cream.
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