Weeknight Green Chile Chicken Enchiladas
With two very young boys at home, I’m always looking for dinner ideas that I can put together in minutes. These enchiladas are quick, easy and the ultimate comfort food!
Ingredients
For the sauce:
- 1 10 ounce can green enchilada sauce
- 2 4.5 ounce cans chopped green chiles
- 4 ounces taco sauce medium heat
- 4 ounces sour cream
- 1-2 tablespoons jarred diced jalapenos to taste
For the enchiladas:
- 1 rotisserie chicken meat removed and shredded
- 2 tablespoons butter
- 1 white onion diced
- 2 cups shredded Mexican cheese divided
- 6 – 8 inch flour tortillas
Instructions
For the sauce:
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Combine canned enchilada sauce, green chiles, taco sauce, sour cream and jalapenos.
For the enchilada filling:
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Melt butter in pan over medium heat. Add onions and sauté until just translucent. In a large mixing bowl, combine shredded chicken, sautéed onions, one half of the prepared enchilada sauce and 1 cup cheese.
Assembly:
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Preheat oven to 350 degrees. Line 13" x 9" baking dish with foil. Spread a bit of enchilada sauce in bottom of dish to prevent sticking. Fill tortillas with chicken mixture, fold over and place seam-side down in baking dish. Pour remaining sauce over enchiladas. Bake for 25 minutes. Top with remaining 1 cup cheese and bake for 5 more minutes until cheese is melted and bubbly.
