Ingredients
Scale
- 3 cups cooked boneless, skinless chicken thighs, shredded
- 12 6-inch corn tortillas
- 2 10oz cans enchilada sauce
- 1 4.5oz can chopped green chilis
- 1/2 cup fresh medium-heat salsa
- 1/2 cup jack or sharp cheddar cheese, shredded
- To garnish: fresh cilantro, avocado and/or fresh lime
Instructions
- Preheat the oven to 350. Combine the chicken with the green chilis and salsa. Pour a bit of the enchilada sauce into a 9-by-13-inch baking dish, just enough to coat the bottom. Wrap the tortillas in a damp paper towel and microwave on high for 30-45 seconds.
- Fill each tortilla with about 1/4 cup of the chicken mixture. Roll the tortilla tightly and place seam-side down in the baking dish. The dish will be snug with the rolled tortillas. Pour the remaining sauce over the tortillas and top with the shredded cheese.
- Bake for 25-30 minutes, or until the enchiladas are heated through and the cheese is golden- brown. Remove from oven and let cool 5 minutes. Serve hot with fresh, chopped cilantro, chunks of avocado and a squeeze of fresh lime.