Green Chicken Enchilada from Mexico
Green Chicken Enchilada with rice and beans topped with sour cream and cilantro for a delicious weekday dinner without the hassle.
Prep Time20 minutes mins
Cook Time20 minutes mins
Course: Dinner
Cuisine: Mexican
Servings: 8
Calories: 490kcal
- 1 pound roasted chicken shredded
- 1 cup Monterey Jack cheese shredded
- 1 cup beans
- 2 cup rice cooked rice
- 15 ounces can Hatch Green Chile Enchilada Sauce
- 8 corn tortillas
- 1 cup cilantro leaves
- 2 tablespoon Olive oil
Shred chicken with a fork, add to mixing bowl.
Coat one side of the tortilla with the Hatch green chile sauce.
On the side it is coated, fill corn tortillas with shredded chicken, rice and beans.
Roll each tortilla and place seam side down into a greased casserole dish.
Repeat until the casserole dish is filled.
Pour Hatch Green Chile Enchilada Sauce over enchiladas.
Sprinkle it with cheese.
Bake uncovered in a preheated 350-degree oven for 20-25 minutes or until the cheese is completely melted.
Serve with chopped cilantro and sour cream on top. EnJoy!
- Let the chicken cool of before shredding with a fork.
- I usually make a batch of rice that I freeze in individual contains so I can use when I need rice.
- Another trick for rice, most grocery stores have a food section with rice as a side. I sometimes just buy the rice and chicken.
Serving: 8g | Calories: 490kcal | Carbohydrates: 65g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 845mg | Potassium: 543mg | Fiber: 7g | Sugar: 6g | Vitamin A: 629IU | Vitamin C: 9mg | Calcium: 168mg | Iron: 2mg