Easy Cheesy Chicken Enchiladas in Green Sauce
4chicken thighs or 2 chicken breasts-seasoned and roasted in oven, then shredded
1 largecan green enchilada sauce
6 largela tortilla low carb corn tortillas or substitute regular large corn tortillas
1 1/2 cshredded cheddar cheese
How to Make Easy Cheesy Chicken Enchiladas in Green Sauce
- Preheat oven to 350 degrees.
Spray a 9x13-inch baking dish with nonstick cooking spray.
In a large skillet on medium low heat, add enchilada sauce and warm.
- Dip a tortilla into sauce and shake off and place in prepared baking dish. Add a heaping amount of shredded cooked chicken and sprinkle with about 1 Tablespoon or so of shredded cheese.
Roll and place seamside down in pan. Continue with the other 5 tortillas, using all of the chicken but reserving some cheese for top.
- Pour the remaining sauce over top of enchiladas and sprinkle with remaining cheese. That's it!
Bake for appx. 30 minutes until bubbly and hot.
Serve with a big heaping spoonful of sour cream and sliced avocado, if desired.
Makes 6 very large enchiladas. I eat one; my husband eats 2; some may eat 3. May serve 2, 3, 4 or 6!
- *Note - To make this very easy, you can substitute shredded rotissiere chicken.
*2nd Note - Sometimes I add a splash of heavy cream to the sauce to make it a little creamier.