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Chilli Chicken Enchiladas


2 (10-ounce) cans enchilada sauce
3 cups chopped cooked chicken
2 (4-ounce) cans chopped green chillies
8 (8-inch) corn tortillas
1 cup (4 ounces) shredded Monterey Jack cheese


Serves: 4


Spread ¾ cup of the enchilada sauce over the bottom of a greased 9x13­-inch baking pan. Combine the chicken and green chillies in a bowl and mix well. Spoon an equal amount of the chicken mixture onto each tortilla. Roll to enclose the filling and place seam side down in the baking dish. Top with the remaining enchilada sauce. Sprinkle with the cheese. Bake, covered with foil, at 350 degrees for 30 minutes. Uncover and bake for 20 minutes longer or until the tortillas are softened and the cheese is bubbly. Serve with sour cream, sliced black olives and chopped cilantro.

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