Everybody loves a Costco chicken! I buy one regularly to use for lunches, salads and casseroles as well as make my own bone broth. The chopped chicken pieces are the answer to these quick and easy enchiladas. I also started using Golden Blend tortillas which are half corn and half flour which have much more flavor in my opinion.
WEEKNIGHT CHICKEN ENCHILADAS
8 Golden Blend tortillas
2 cups chopped chicken pieces
1 bunch green onions, chopped (save a few pieces for garnish)
1/4 cup chopped FRESH cilantro
1 can salsa verde enchilada sauce
4 ounce can chopped HATCH green chiles
1 + 1/2 cup shredded Mexican cheese blend, divided
sour cream
- Preheat oven to 350.
- Spray baking dish with non-stick cooking spray.
- In a large bowl mix together the chicken pieces, majority of the onions, cilantro, green chiles, 1 cup of cheese and just enough of the enchilada sauce to blend everything.
- Spread each tortilla with sour cream.
- Divide chicken mixture evenly amongst the tortillas.
- Roll tightly and arrange in baking dish.
- Pour remaining enchilada sauce over top.
- Sprinkle with remaining cheese.
- Bake 30 minutes.