Quick Green Chili Enchiladas

INGREDIENTS

1 rotisserie chicken, pulled

6 fajita size flour tortillas

30 oz green enchilada sauce (this is my favorite)

5 oz can diced green chilies 

2 c monterey jack cheese, shredded

1 tsp cumin

1 tsp garlic powder

1 tsp chili powder

½ tsp dried oregano

EVOO

INSTRUCTIONS

Preheat oven to 375°

Pull chicken and add to sauté pan with EVOO, diced chilies, and spices. Warm through.

Cover bottom of a baking dish with a thin layer of enchilada sauce.

An assembly station is one key that makes this easy. Set up a large dish or cutting board (to assemble the enchiladas), pour enchilada sauce into a bowl or dish with sides for dipping. Put the shredded cheese in a bowl.  Set the pan with the chicken mixture to the side.

Dip each tortilla in enchilada sauce, fill with ⅙ of the chicken filling, sprinkling of cheese, roll, place seam side down in the bottom of the baking dish.

Repeat 5 more times.

Pour remaining sauce over the rolled enchiladas.

Cover with remaining cheese.

Bake at 375°, uncovered, until bubbly and golden (typically around 25 mins)

NOTES

So easy to multiply the serving size and also is great for parties or to freeze.

Topping options: avocado, sour cream, cilantro, lime, pickled jalapeño, pickled red onions, radishes, green onion, lime…