You may have noticed that I have a thing for enchiladas.
There’s something about warm tortillas stuffed with zingy filling and covered with melting cheese. Yum!
These were inspired by cans of green chili enchilada sauce I picked up at the grocery. Simple and delicious.
*Note: There are 2 cans each of enchilada sauce and tomatoes with green chilies, but I only used 1 can of each in the recipe.*
- 3-4 cups cooked, shredded chicken
- 1 can diced tomatoes with green chilies
- 3-4 cups shredded cheese (I used all of the block of Monterey Jack and added cheddar too)
- flour tortillas
- 1 can green chili enchilada sauce
Mix the chicken, tomatoes with green chilies and 1/2 or a bit more of the cheese together in a bowl. Fill the tortillas with this.
Place the filled tortillas in a 9×13 pan that has been sprayed with cooking spray. Pour the can of enchilada sauce over the top and sprinkle with the rest of the cheese.
Cover and bake at 350 degrees for 30-40 minutes or until hot and bubbly.