Green Chicken Enchiladas

Green Chicken Enchiladas
Serves 4-6

6 Cups Water
4 Large Bouillon Cubes
3-4 Chicken Breasts
1 Rotisserie Chicken's worth of meat, shredded

Cooking Spray
1 Cup Sour Cream
3 Cups Shredded Cheese, divided
1 4oz Can Diced Mild Green Chilies
1 tsp Salt
8-10 Flour Tortillas
2 large cans green enchilada sauce
2-3 Tbsp Green Onions OR Chives, sliced


Prep Chicken
1. In a large pot, add Water and Bouillon Cubes.
2. Bring to a boil ensuring that the Bouillon Cubes dissolve thoroughly.
3. Once it boils, reduce to a simmer and add Chicken.
4. Simmer for 7 minutes, then turn off the heat/remove from heat.
5. Cover and let sit for 30-45 minutes.
6. Remove Chicken and let cool.
7. Once Chicken has cooled, add it to a mixer and shred on low power.
(If using rotisserie chicken, just take the meat off the bones and shred the meat in a mixer.)

Prep Pan
1. Spray a 9x13" baking dish with Cooking Spray and set aside.
2. Preheat Oven to 350 F.

1. In a large bowl, combine Chicken, Sour Cream, 1 Cup Cheese, Chilies, and Salt.
2. Make a line with the Chicken mixture across the center of a Tortilla. Roll it up like a cigar and place it in the baking pan.
3. Repeat this process until all Tortillas have been filled, rolled, and placed in the baking pan.

1. Pour the Enchilada sauce over the assembled enchiladas in the pan.
2. Top with remaining 2 Cups of Cheese.
3. Bake in the oven for 25 minutes.
4. (Optional) turn on the broiler just long enough to brown the cheese.
5. Top with Green Onions/Chives and serve.

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