Quick, delicious, healthy, and full of flavor, these enchiladas are sure to satisfy any hunger guilt-free. Wrapped in baked cheese, they're stuffed with chicken and green chili mixture and topped with red enchilada sauce, black olives, sour cream, and scallions.
Author: Cooking with Jack
Canned Green Chiles
Shredded Mexican Cheese Blend
Rotisserie Chicken (1)
with two forks until uniformly separated.
Canned Green Chiles (2 Tbsp)
to the Chicken and stir.
On a Large Baking Sheet, cover it with 2 pieces of Parchment Paper cut in half. Place the
Shredded Mexican Cheese Blend (2 cups)
onto the baking sheet in 2 equal sized piles.
Preheat the oven at 350 degrees F (180 degrees C).
Bake the Cheese in the preheated oven for about 7 minutes, or until it is bubbling hot and the edges just begin to get a brown crisp to them.
When the cheese is ready, remove from the oven and spoon the Chicken and Green Chili mixture into the Cheese near the edge that is closest to you. Roll the cheese carefully over the chicken to make a solid “tortilla”-style roll.
Place onto plate, and spoon on the
Enchilada Sauce (1/3 cup)
Black Olives (2 Tbsp)
Sour Cream (1/4 cup)
Scallions (1/2 bunch)
Nutrition Per Serving
You're one smart cookie! 🍪
on our website.
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.