Green Chile Chicken Enchiladas
Ingredients
1 store-roasted rotisserie chicken
1 15 ounce can green chile enchilada sauce (mild, medium, or hot)
1/2 bunch of cilantro (about 1 cup)
12 corn tortillas
2 cups shredded Colby/Monterrey jack cheese blend
Directions
Preheat your oven to 350 degrees.
Begin with removing all the chicken from the bones and placing in a large bowl.
Add the whole can of green chile enchilada sauce into a blender.
To the blender add the cilantro bunch leaves, about 1 cup. If you don’t like cilantro you can omit it and skip the blending step.
Blend mixture until fully combined and no large chunks of cilantro remain.
Pour half of the sauce into the large bowl with the chicken.
Add 1 cup of shredded cheese to the chicken mixture.
Stir to combine all the ingredients together in the large bowl and then set aside.
Wrap 12 corn tortillas in a damp paper towel. Microwave for 60 - 90 seconds until softened and pliable.
Spoon 1/4 cup - 1/3 cup of chicken mixture into each tortilla. Roll them up and place seem side down in a 13 x 9 casserole dish.
Top the tortillas with the remaining sauce and then sprinkle over the remaining 1 cup of cheese.
Bake in a 350 degree oven until cheese the has melted and is bubbly.
Let the enchiladas rest 10 minutes before serving.
