My family loves these, and they’re relatively quick and easy to create. I use shortcuts – such as, I start with some already-cooked rotisserie chicken and my green chile sauce.
3 cups cooked chicken pieces
1 cup green chile sauce
8 white corn tortillas
1 cup pepper monterey jack cheese (or other cheese of your choice)
1 cup velveeta cheese, melted
Preheat your oven to 350. Start by spreading about 1/3 cup of the sauce into a prepared baking dish.
Mix 1/2 cup of the sauce into the cooked chicken pieces.
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for a few seconds. They should roll much easier.
Top each tortilla with the chicken mixture and some cheese.
Roll them and gently place them in the prepared dish. Follow with the other seven until you have all eight of them in the dish.
Top with the remaining green chile sauce and cheese.
Then, pour the melted velveeta over the enchiladas, covering all of the tortillas.
Bake at 350 for 20 minutes. Serve.
Note: My husband is a major Velveeta addict so that’s what I used – but it would be delicious with a blend of cheddar and jack cheeses as well, just add extra sauce to cover the tortillas.