Recipe by berriesncreamangel
This is a great way to use up your leftover rotisserie chicken!! You can also freeze this recipe. Just cover and bake for about 45 extra minutes.
Top Review by DuChick
There is no mention of when to add the green chilies, so only a 4 star review here. I almost forgot to add them! The taste was very good, but mild..which is great for many families. Next time I'll punch it up a bit with maybe 1/2 teaspoon cumin in the chicken filling. I also covered mine with foil while baking to keep the enchiladas soft and moist. No leftovers here!
- 2 cups cooked chicken
- 1 small onion, diced
- 1 garlic clove, minced
- 3 -4 sprigs fresh cilantro
- 1 1⁄3 cups chicken broth
- 1 (4 ounce) can green chili peppers, chopped
- 1 (15 ounce) can mild enchilada sauce
- 3 cups Mexican blend cheese
- 8 green onions, sliced
- 2 tablespoons chopped cilantro leaves
- 12 medium tortillas
Directions See How It's Made
- Sauté chicken, onion, garlic, and cilantro together until the onions are soft. Set aside.
- Combine the chicken broth and enchilada sauce. Set aside.
- For the filling, combine chicken mixture, 2 cups of cheese, green onions, and chopped cilantro and 1 cup enchilada/ broth mixture. Mix well.
- To assemble the enchiladas, warm tortillas and spoon 2-3 Tbsp of the chicken mixture into the tortilla. Roll tortilla and place seam side down into a greased 9 x 13 baking dish.
- Spoon remaining enchilada/ broth sauce over the enchiladas and cover with remaining cheese.
- Bake at 350 degrees for 25-35 minutes.