Chicken Cilantro Enchiladas

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.

• Ready In: 45 mins
• Serves: 6
• Yields: 12 Enchiladas

Ingredients

• 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

1. Sauté chicken, onion, garlic, and cilantro together until the onions are soft. Set aside.
2. Combine the chicken broth and enchilada sauce. Set aside.
3. For the filling, combine chicken mixture, 2 cups of cheese, green onions, and chopped cilantro and 1 cup enchilada/ broth mixture. Mix well.
4. 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.
5. Spoon remaining enchilada/ broth sauce over the enchiladas and cover with remaining cheese.
6. Bake at 350 degrees for 25-35 minutes.