Chicken Enchiladas in Green Chile

Total time: 30 minutes | Serves: 6


  • 2 cups cooked and shredded whole-roasted chicken from the Cocina
  • 18 freshly made corn tortillas from the Tortillería
  • 1 pound fresh roasted green chile from the chile warmer
  • 1 pound shredded cheese from the Cremería


  • Preheat oven to 350 degrees F. Lightly grease a large baking dish. Use a blender and pulse fresh roasted green chile into salsa.
  • Fill each tortilla with shredded chicken and cheese. Reserve some cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish.
  • Cover with the green chile salsa and sprinkle with remaining cheese. Cover, and bake 10 to 15 minutes until cheese is melted in the preheated oven. Cool slightly before serving.
  • Garnish with cilantro and enjoy with an Ice-Cold Coca-Cola