Ingredients

The following ingredients have 4 Servings
  • 2 cups cooked leftover chicken (rotisserie chicken works great)
  • 1/2 cup water
  • 1/4 cup taco seasoning
  • 4 oz can chopped green chiles, drained
  • 1/3 cup fresh cilantro (chopped)
  • 28 oz can enchilada sauce (or easy homemade enchilada sauce)
  • 6-8 flour tortillas
  • 1 cup cheddar or Monterey Jack cheese (shredded (or more to your liking))

Instruction

  • Preheat oven to 400 degrees.
  • Shred or chop leftover chicken in a large bowl.
  • In smaller bowl, mix taco seasoning and water together then add to chicken.
  • Stir in green chilies and fresh cilantro.
  • Pour a small amount of enchilada sauce in the bottom of an 8x11-inch baking dish.
  • Lay out tortillas and divide mixture evenly between them. Roll the tortillas up and place seam side down in prepared dish.
  • Cover with remaining enchilada sauce and top with shredded cheese.
  • Cover with foil and bake for 25 minutes.
  • If you like your cheese browner, uncover casserole and place under broiler for 5 minutes or until cheese is brown and bubbly.
  • Garnish with green onions. Serve with guacamole, sour cream and salsa on the side.