Cheesy Chicken Enchiladas
1 mediumchicken (cooked in a crock pot), shredded
1 can(s)verde sauce
1 can(s)enchilada sauce
8 ozcheddar cheese, shredded
1 jar(s)nacho cheese
12 mediumwarmed corn tortillas
·sour cream- optional
How to Make Cheesy Chicken Enchiladas
- 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!