Green Chili Chicken Enchiladas

A tasty chicken enchilada without cream cheese or cream soups!

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Step 1

1. Preheat oven to 350 and grease a 9×13 pan

Step 2

2. Poach chicken by placing in a pot of salted, boiling water. Cook over medium heat until cooked through.

Step 3

While chicken is cooking, saute jalapeno, cilantro, and green onion for about 3-4 minutes until greens are wilted and jalapeno has softened. Remove from heat and add 1/3 of the can of enchilada sauce

Step 4

When chicken has finished cooking, shred and add to pan with sauce and veggies

Step 5

Pour remaining sauce into a microwave safe bowl and microwave on high for 2 minutes.

Step 6

Steam 3 tortillas at a time in microwave for 1 minute, covered by a wet paper towel. Dip each tortilla in the warmed sauce and fill with chicken filling. Roll and place seam down in greased pan.

Step 7

Pour remaining sauce over the enchiladas and sprinkle with cheese. Bake 15-20 minutes at 350