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Salsa verde chicken enchilada
Stroller Envy

Chicken Enchiladas with Green Chile Sauce

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 8-inch flour tortillas
  • 3 cups cooked shredded chicken
  • 1 cup frozen corn thawed and drained
  • 2 cups shredded Monterey Jack cheese divided
  • 15 oz green enchilada sauce
  • 2 tablespoons chopped cilantro

Method
 

  1. Heat oven to 375°F. Spread 1/4 cup enchilada sauce in a 9x13-inch baking dish. Mix chicken, corn and 1 cup cheese.
  2. Warm tortillas briefly according to package directions. Divide filling among them; roll snugly and arrange seam-side down in dish.
  3. Top with remaining sauce and cheese. Cover with foil; bake 20 minutes. Uncover; bake 10 minutes more until filling reaches 165°F and cheese melts. Sprinkle with cilantro. Serve 2 enchiladas per portion.

Notes

Equipment: 9x13-inch baking dish, instant-read thermometer.
Serving size: one of 4 equal portions.
For freezing, assemble with cold filling and omit the final cheese topping. Freeze airtight for up to 2 months. Thaw overnight in the refrigerator, add the topping, and bake covered for 30–40 minutes, then uncovered 10 minutes, until the center reaches 165°F. Use a metal pan or follow the dish maker’s temperature-change guidance.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.