2cupscooked leftover chickenrotisserie chicken works great
4ozcan chopped green chiles, drained
28ozcan enchilada sauce or easy homemade enchilada sauce
1cupcheddar or Monterey Jack cheeseshredded (or more to your liking)
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.
Frequently Asked Questions About Chicken Enchiladas
How long will enchiladas keep?
They will keep about 5 days in the refrigerator or 6 months tightly wrapped in the freezer.
Can you reheat these chicken enchiladas?
Yes. I like to put mine on a microwave-safe plate, cover with cling wrap, and warm for 3-5 minutes. They can also be reheated in the oven Preheat the oven to 350 degrees, cover the baking dish with foil then reheat for 20-30 minutes.
Can I freeze this casserole?
Yes, this casserole can be frozen before or after cooking since all ingredients are fully cooked. Cover the baking dish tightly with foil prior to freezing. When ready to use, let thaw in the refrigerator then follow the reheat instructions above.
What do you serve with enchiladas?
I serve mine with salsa, guacamole and sour cream with sides of refried beans and rice.