It is safe to say that my oldest son LOVES enchiladas. Whenever I ask for dinner input, his answer is always enchiladas. This recipe is a staple in our home and it may become one in yours after you try it.
Green Chile Chicken Enchiladas
2 cups cooked, shredded chicken (however you would like to cook it-baked, roasted, rotisserie, boiled)
14 corn tortillas, softened
3 cups shredded cheddar cheese
2 small cans diced green chiles
1/2 small yellow onion
3 cloves garlic
1 tsp dried Mexican oregano
1 tsp ground cayenne
2 tsp Kosher salt
1 tsp ground black pepper
1 cup water
In a blender, mix together the green chiles, onion, garlic, seasonings and water, until smooth. In a nonstick skillet, soften the corn tortillas over medium low heat with a little of vegetable oil. Once all the tortillas are softened, set them aside and in the same skillet, add the chicken and half of the enchilada sauce. Cook the sauce with the chicken for minutes. Then set yourself up for assembly.
Spray a 9X13 pan with nonstick cooking spray. Take each tortilla and add 2 TBSP of chicken down the center of each tortilla and sprinkle with cheese. Roll and place the tortilla, seam side down, in the pan. Once you have rolled all the tortillas, Pour the rest of the enchilada sauce over the top of the tortillas. Sprinkle with cheese and bake at 350 degrees F for 30-40 minutes, until heated through and cheese melted. Serve with rice and beans.