Smoked Chicken Enchiladas With "That Green Sauce"

Tammy Brownlow


You won't find these enchiladas at your local cafe...they are an original.

I hope you enjoy my creation (:


★★★★★ 2 votes

4 to 6
10 Min
20 Min


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  • 1
    smoked chicken breast, skin and bones removed (you may substitute a cooked chicken breast if you would like)
  • 2 Tbsp
    onion, minced fine
  • 1/4 c
    tomato sauce
  • 1/2 tsp
    each cumin and garlic powder
  • 1/4 to 1/2 tsp
  • 12
    corn tortillas
  • 1/4 c
    vegetable oil
  • 1
  • 6 oz
    monterey jack cheese, grated

How to Make Smoked Chicken Enchiladas With "That Green Sauce"


  1. Preheat oven to 350 degrees.

    In a small skillet on medium-low heat add oil to soften tortillas - wait until oil is heated.
  2. Add tortillas one at a time only for a few seconds to soften them. Set aside on paper towels to drain. You may soften tortillas using another method if you like.
  3. To make smoked chicken filling:

    Shred chicken and add tomato sauce, minced onion, cumin, garlic, and salt. Stir to combine.
  4. To assemble enchiladas:

    Spoon a generous 1 1/2 tablespoon of filling into tortillas and roll. Place in baking dish.
  5. Spread green sauce over enchiladas.
  6. Top with cheese and bake for 20 minutes.
  7. Garnish with tomatoes if desired.

Printable Recipe Card

About Smoked Chicken Enchiladas With "That Green Sauce"

Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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