Cheesy Chicken Enchiladas
Pinched 175 timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|1 medium||chicken (cooked in a crock pot), shredded|
|1 can(s)||verde sauce|
|1 can(s)||enchilada sauce|
|8 oz||cheddar cheese, shredded|
|1 jar(s)||nacho cheese|
|12 medium||warmed corn tortillas|
|sour cream- optional|
PREHEAT OVEN TO 275 DEGREES. Debone chicken and shred. I like to use chicken slow cooked in a crock pot because it makes the shredding process so much easier, but you can use cook your chicken in a pot. (Be sure to save your broth for other recipes!) Place shredded chicken in a large bowl and mix all verde sauce and 4oz of shredded cheese.
Spoon in heaping portions of chicken mixture in middle of tortilla. Place in a baking pan, seam down.
Once pan is filled with enchilladas, pour enchilada sauce all over. Be sure to cover every tortilla.
Pour nacho cheese all over. Sprinkle remaining shredded cheese. Cover with foil and bake for 30 to 40 minutes. Enjoy the cheesy goodness!