Easy Chicken Enchiladas
Using a few shortcuts, these Easy Chicken Enchiladas come together in no time and certainly don't skimp on flavor!
- 1 lb chicken, cooked and shredded *season as desired
- 1/2 cup hatch peppers, diced (optional)
- 20 oz Green Enchilada Sauce
- 1 cup Mexican cheese, shredded
- 10 tortillas, flour
Preheat oven to 375 and grease a 9x13 baking pan.
In a bowl, combine the cooked chicken and peppers (if using).
Place a scoop into the middle of each tortilla and roll up tight.
Placing seam down, line the filled tortillas into the prepared pan. *You should be able to get 10 in a pan
Pour sauce evenly on top of the filled tortillas, making sure to cover with sauce entirely.
Sprinkle cheese evenly on top.
Place pan in preheated oven and cook for about 20 minutes, or until cheese is melted.
Serve and enjoy!