🫙 From the Spice Rack
Chicken-Chili Enchiladas
6 ounces Cheddar cheese -- shredded 8 ounces Monterey jack cheese -- shredd 1 cup Chicken; chopped -- cooked 3/4 cup Onion -- finely chopped 12 Corn tortillas -- 6 inches 2 cups Ch...
maineasy
Ingredients8 items
Ingredients
- 6ouncecheddar cheese -- shredded
- 8ouncemonterey jack cheese -- shredd
- 1cupchicken; chopped -- cooked
- 3/4cuponion -- finely chopped
- 12corn tortillas -- 6 inches
- 2cupchicken broth -- warmed
- 1canchili with beans -- (25 oz.)
- 1canenchilada sauce -- (10 oz.)
Directions
- 1
6 ounces Cheddar cheese -- shredded 8 ounces Monterey jack cheese -- shredd 1 cup Chicken
- 2
chopped -- cooked 3/4 cup Onion -- finely chopped 12 Corn tortillas -- 6 inches 2 cups Chicken broth -- warmed 1 can chili with beans -- (25
- 3
set aside
- 4
Dip tortillas, one at a time, in chicken broth to soften
- 5
Fill with about 1/4 cup of the chicken mixture
- 6
roll and place seam-side down in baking dish in two rows of six
- 7
In a 3 quart saucepan over medium heat, stir chili, green enchilada sauce and 1/2 cup of the chicken broth until bubbly
- 8
Pour over filled tortillas