BEST Chicken Enchiladas Verde EVER

"Found this on YouTube a few years back. It was done by a chef. I can't find it on there anymore & keep misplacing my written recipe. Figured I'd load it here for safe keeping. Although there are several similar recipes here I didn't find any quite like this one. It's great tasting & if you're in a hurry you can use a roasted chicken from the store! Prep time includes 1 hour to cook chicken if needed. If you get the precooked from the store it only takes me about 15 minutes to shred, mix & roll"
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr 45mins
Ingredients:
7
Yields:
10 enchiladas
Serves:
5
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ingredients

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directions

  • Shred your chicken.
  • add hot sauce, salt & cumin.
  • add tablespoon of chile sauce & little over 1/2 the cheese.
  • mix well.
  • coat the bottom of casserole pan with 4-5 spoonfuls of chile sauce.
  • warm corn tortilla over heat to soften for rolling.
  • fill full should make 10 enchiladas.
  • cover with green chile sauce, using a spoon make sure sauce gets down between each enchilada.
  • cover with remaining cheese.
  • bake uncovered in 375 oven for 30min.
  • Serve garnished with sour cream, fresh diced tomatos, green onion, avacado, whatever you like.

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