These delicious green chile enchiladas have only five ingredients and are super easy to assemble, plus the whole family will love them!
Course
Main Dish
Cuisine
Mexican
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings6servings
Ingredients
124-ounce jarsalsa verde
1cuphalf-and-half or cream
8-10mediumflour tortillas
3-4boneless, skinless chicken breastscooked and shredded
2cupsMonterey Jack cheeseshredded
Instructions
Preheat oven to 350 degrees.
Mix the half-and-half and salsa verde together in a medium bowl.
Set aside 1 cup of the mixture. In the bowl with the remaining salsa mix, add the shredded chicken and stir to coat the chicken thoroughly.
Pour about 1/4 cup of the salsa mixture into the bottom of the pan and spread into a thin layer.
On each tortilla, spread a thin layer of the salsa mixture, then scoop a large spoonful of chicken mix into the center of the tortilla and roll the tortilla up. Place in a 9x13 baking dish. Repeat with remaining tortillas.
Pour the leftover salsa/half-and-half mixture evenly over the pan. Top with shredded cheese.
Bake for 25-30 minutes, until cheese is slightly browned and bubbly.