Cilantro Pesto Chicken Enchiladas Recipes

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CHICKEN CILANTRO ENCHILADAS



Chicken Cilantro Enchiladas image

This is a great way to use up your leftover rotisserie chicken!! You can also freeze this recipe. Just cover and bake for about 45 extra minutes.

Provided by berriesncreamangel

Categories     Chicken

Time 45m

Yield 12 Enchiladas, 6 serving(s)

Number Of Ingredients 11

2 cups cooked chicken
1 small onion, diced
1 garlic clove, minced
3 -4 sprigs fresh cilantro
1 1/3 cups chicken broth
1 (4 ounce) can green chili peppers, chopped
1 (15 ounce) can mild enchilada sauce
3 cups Mexican blend cheese
8 green onions, sliced
2 tablespoons chopped cilantro leaves
12 medium tortillas

Steps:

  • Sauté chicken, onion, garlic, and cilantro together until the onions are soft. Set aside.
  • Combine the chicken broth and enchilada sauce. Set aside.
  • For the filling, combine chicken mixture, 2 cups of cheese, green onions, and chopped cilantro and 1 cup enchilada/ broth mixture. Mix well.
  • To assemble the enchiladas, warm tortillas and spoon 2-3 Tbsp of the chicken mixture into the tortilla. Roll tortilla and place seam side down into a greased 9 x 13 baking dish.
  • Spoon remaining enchilada/ broth sauce over the enchiladas and cover with remaining cheese.
  • Bake at 350 degrees for 25-35 minutes.

Nutrition Facts : Calories 575.3, Fat 29.3, SaturatedFat 14.8, Cholesterol 104.3, Sodium 1521.1, Carbohydrate 43.5, Fiber 3.6, Sugar 6.7, Protein 33.8

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