Thursday, July 8, 2010

Cook It: Green Chicken Enchiladas

This recipe is similar to the red enchilada recipe my hubby likes. However, this is my preferred recipe for enchiladas.
I used the left over roast chicken that I had pulled from the bone for this, so I didn't have to cook new chicken.

1 can green enchilada sauce
1 block cream cheese
2 cups shredded/chunked pre-cooked chicken
1-2 cups shredded cheese
10ish corn tortillas torn into pieces

Melt the cream cheese with the green enchilada sauce over medium heat.

Add the chicken to the sauce.

Line the bottom of your pan with pieces of corn tortilla.
Layer tortilla, sauce, cheese. I typically like 2-3 layers, ending with cheese on top.

Bake at 350* for 30 minutes (or until heated throughout).

This recipe freezes well and is a great recipe to double and make a couple dishes... one for now, one for later!



Stacey said...

Yippee!!!! I can finally make this so delish dish! I am shocked at how simple the recipe is and so excited that it is so simple!!! Thanks Michelle!

katieD said...

YUMMY! We tried this last night (because I, too, had crock-pot roasted chicken in the fridge) and because I've always wanted to try the "green" enchilada sauce, but have been too chicken, haha :) Anyway, it was DELICIOUS! and super easy! I added 2 cans of sauce, though, and maybe a little more chicken (because A) i don't measure and B) its what we had in the fridge). I had planned to save some and freeze for another time, but that SO didn't happen - it was really tasty! Thanks Michelle!