Green Chili Enchiladas
- 12 ea 8 inch tortillas
- 2 lbs ground or shredded chicken
- 6 cups shredded jack cheese
- 2 cans green enchilada sauce (28oz each)
- salt & pepper to taste
Cook chicken and set aside, season to taste.
Preheat oven to 350°
Fill the bottom of a dinner plate with enchilada sauce. Coat the bottom of a 13x9 baking dish with enchilada sauce to prevent sticking.
Dredge each side of a tortilla through plate of sauce and place on a clean plate. Spread about 1/2 cup of meat and a sprinkle of cheese down the middle of each tortilla and roll up. Place tortill in the 13x9 dish. Repeat and tuck each enchilada next to each other.
Add enchilada sauce to the plate as needed. Once the baking dish is full, pour the remaining enchilada sauce over the enchiladas in the dish. Top with 4 cups of cheese (or more!!) and then cover with foil.
Place dish in over and bake for 30 minutes. Remove foil and continue cooking for 5 minutes or until cheese is fully melted and bubbly. Remove from oven and let rest for 5 minutes, slice along enchilada lines and serve with a dollop of sour cream.
You can add additional ingredients to the enchilada filling! We like black beans, purple onions, corn, diced green chilis or refried beans!