BEST Chicken Enchiladas Verde EVER
- Ready In:
- 1hr 45mins
- Ingredients:
- 7
- Yields:
-
10 enchiladas
- Serves:
- 5
ingredients
- 1 whole chicken, cooked and shredded
- 1 lb finely shredded monterey jack and cheddar cheese blend
- 2 tablespoons hot sauce
- 1 teaspoon salt
- 1 teaspoon cumin
- 16 ounces green chili sauce
- corn tortilla (or any kind)
directions
- Shred your chicken.
- add hot sauce, salt & cumin.
- add tablespoon of chile sauce & little over 1/2 the cheese.
- mix well.
- coat the bottom of casserole pan with 4-5 spoonfuls of chile sauce.
- warm corn tortilla over heat to soften for rolling.
- fill full should make 10 enchiladas.
- cover with green chile sauce, using a spoon make sure sauce gets down between each enchilada.
- cover with remaining cheese.
- bake uncovered in 375 oven for 30min.
- Serve garnished with sour cream, fresh diced tomatos, green onion, avacado, whatever you like.
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