Green Chile Chicken Enchiladas

Name: Green Chile Chicken Enchiladas
Yield: 5 enchiladas
Cuisine: American
Ingredients: 3 chicken breasts, diced; 1 (16 oz.) can green chile enchilada sauce - divided; 1 (4 oz.) can green chiles; 1 (10.5 oz.) can cream of chicken soup; 2 (8 oz.) pkgs. Monterey Jack cheese, shredded - divided; 1/2 cup sour cream, plus extra for topping if desired; 1 bunch cilantro, chopped; 1 small red onion, chopped; 1/2 bunch green onion, chopped; 2 Roma tomatoes, chopped; 5 flour tortillas; 2 Tbsp. Mrs. Dash Extra Spicy seasoning; to taste salt & pepper

Delicious!

Delicious!

Saved

Ingredients

5 enchiladas

3chicken breasts, diced
1 (16 oz.)can green chile enchilada sauce - divided
1 (4 oz.)can green chiles
1 (10.5 oz.)can cream of chicken soup
2 (8 oz.)pkgs. Monterey Jack cheese, shredded - divided
1/2 cupsour cream, plus extra for topping if desired
1 bunchcilantro, chopped
1small red onion, chopped
1/2 bunchgreen onion, chopped
2Roma tomatoes, chopped
5flour tortillas
2 Tbsp.Mrs. Dash Extra Spicy seasoning
to tastesalt & pepper

Saved

Steps

1

Preheat oven to 400 degrees.
2

Cook chicken in large skillet with a little olive oil and your seasonings. Place in a handful of the red onion if desired.
3

Chop veggies and combine in small bowl; mix well and place in fridge until ready to serve.
4

Once chicken is completely cooked, place in large mixing bowl.
5

Add in half the can of enchilada sauce, 1 cup of shredded cheese, green chiles, cream of chicken soup and sour cream. Mix well to combine.
6

Spread half of your remaining enchilada sauce into a prepared 9 x 13 baking dish.
7

Evenly distribute the chicken mixture onto each of the five tortillas. Roll up with ends tucked into middle and place in your dish.
8

Top with remaining enchilada sauce. Spoon evenly over each enchilada.
9

Top with remaining shredded cheese and bake for 25 to 30 minutes or until hot & bubbly.
10

Enjoy topped with veggie mix and sour cream if desired!