Baked Green Enchiladas With Chicken Recipe

How to make it

---

• Preheat broiler to high
• Heat oil in a medium skillet over medium heat
• Add onion and garlic, and cook until onion is soft and translucent, about 3 minutes
• Stir in chicken and queso dip and reduce heat to low
• Stir until queso dip is melted and remove from heat
• Spray a 3 quart oblong glass casserole dish with cooking spray
• Set aside
• Heat tortillas, four at a time, in microwave, uncovered, on high just until soft, about 30 seconds
• For each enchilada, spoon 1 tablespoon of green salsa in the center of each tortilla
• Top with 1/4 cup chicken-cheese mixture, and roll tortilla around filling
• Place, seam side down, in prepared casserole dish.
• Spread remaining green salsa over enchiladas, and sprinkle with Monterey Jack cheese
• Place enchiladas in broiler and broil until cheese is melted and bubbly, about 2-3 Minutes
• Serve at once
• Makes 8 enchiladas
• Note: Queso dip comes in a tub in the refrigerated section of most grocery stores and is located alongside refrigerated tortillas. It is a white cheese sauce instead of the typical orange Nacho-cheese sauce. If you can't find it, the nacho sauce will work