Super easy and yummy. You can keep the ingredients on hand to have anytime.
What you’ll need:
cheddar cheese, shredded
green chilies, diced
salt and pepper
Shred up the cooked chicken and mix it with cheese and green chilies. I don’t have amounts, but just go by what I think looks good. I use most of one can of green chilies. The whole can would be good, but I’ve got a couple of picky eaters who pick out all the green chilies, so I make it easier on them by using less than a can.
I think I ended up throwing more cheese in the bowl after I took the picture.
Mix a can of tomato sauce with salt, pepper and garlic powder to taste.
Spray a casserole dish with cooking spray. Spread a layer of the sauce in the dish.
Put some chicken mixture in a tortilla and roll it up, placing it in the pan. Repeat until you’ve used up the chicken mixture. I ended up having more tortillas then would fit in my dish, so I had to use a second dish. I also had to mix up more sauce. If you have extra and don’t want to bake it up now, you can freeze the chicken and cheese mixture to use later.
Pour sauce over all the enchiladas.
Add extra cheese on top.
Bake them at 350 degrees for about an hour or until they’re hot and bubbly. I bake mine covered with foil, because my kids freak about things that get too brown. You’ll have to be your own judge of proper enchilada brownness.