Chicken-and-Green Chile Enchiladas

Name: Chicken-and-Green Chile Enchiladas
Prep time: 20 min
Total time: 50 min
Ingredients: 3 1/2 cups chopped cooked chicken; 2/3 cup Onion-and-Garlic Mixture; 2 (4-oz.) cans chopped green chiles; 1 tablespoon chopped fresh cilantro; 3 (10-oz.) cans enchilada sauce, divided; 2 cups (8 oz.) shredded Mexican four-cheese blend, divided; 8 (9-inch) burrito-size flour tortillas

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Easy layers of chicken, cheese, enchilada sauce, and zingy green chiles make up this weeknight warrior of a Mexican casserole. Substitute leftover roast beef or your favorite shredded barbecued pork as a tasty alternative to chicken.

By Southern Living Editors

Published on August 13, 2018

Chicken-and-Green Chile Enchiladas — Photo: Southern Living

Prep Time:

20 mins

Bake Time:

30 mins

Total Time:

50 mins

Yield:

4 to 6 servings

Ingredients

3 1/2 cups chopped cooked chicken
2/3 cup Onion-and-Garlic Mixture
2 (4-oz.) cans chopped green chiles
1 tablespoon chopped fresh cilantro
3 (10-oz.) cans enchilada sauce, divided
2 cups (8 oz.) shredded Mexican four-cheese blend, divided
8 (9-inch) burrito-size flour tortillas

Directions

Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.
Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.