Description
A savory blend of shredded chicken and tangy green chili sauce wrapped in corn tortillas and baked with melted Monterey Jack cheese.
Ingredients
Scale
- 1.5 lbs shredded cooked chicken breast
- 2 cups green chili sauce
- 12 corn tortillas
- 3 cups shredded Monterey Jack cheese
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tbsp lime juice
- 2 tbsp vegetable oil
Instructions
- Preheat your oven to 350F (175C).
- Sauté diced onions and garlic in oil over medium heat until translucent.
- Stir in shredded chicken, cumin, and 1 cup of green chili sauce; simmer for 5 minutes.
- Warm corn tortillas in a skillet with oil for 10 seconds per side until pliable.
- Spread a thin layer of green chili sauce on the bottom of a 9×13 baking dish.
- Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour the remaining sauce over the rolls and top with shredded Monterey Jack cheese.
- Bake for 20 minutes until cheese is bubbly and slightly browned.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American