Follow these steps for perfect results
Chicken
cooked, skinned, and chunked
Carrots
chopped
Onion
chopped
Bay Leaf
Parsley
chopped
Salt
Pepper
Lite Sour Cream
Fresh Cilantro
chopped
Chopped Onion
chopped
Diced Green Chili
diced
Grated Monterey Jack Cheese
grated
Green Enchilada Sauce
Tortillas
Stew chicken with carrots, onion, bay leaf, parsley, salt, and pepper until cooked.
Skin and chunk the cooked chicken.
Mix the chicken with sour cream, cilantro, onion, diced green chili, and grated Monterey Jack cheese.
Spray a 13x9 casserole dish with Pam.
Warm tortillas in the microwave to make them more flexible.
Fill each tortilla with the chicken mixture and roll.
Pour 1/2 cup of green enchilada sauce into the bottom of the casserole dish.
Place the rolled tortillas in the dish.
Cover with the remaining enchilada sauce.
Cover the dish with foil and bake in a 350°F (175°C) oven for 30 minutes.
Remove the foil and top with more cheese.
Bake for another 10 minutes, or until the cheese is melted and bubbly.
Top with black olives and serve with salsa, sour cream, and guacamole.
Expert advice for the best results
Add corn for extra sweetness and texture.
Use rotisserie chicken for a quicker prep time.
Adjust the amount of chili to control the heat level.
Serve with rice and beans for a complete meal.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Garnish with fresh cilantro and a dollop of sour cream.
Serve with rice and beans.
Offer a side of guacamole and salsa.
Top with black olives.
Pairs well with the spice and flavors.
Its acidity complements the dish.
Discover the story behind this recipe
A staple dish in New Mexican cuisine.
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