Ingredients:

  • 3 cups shredded rotisserie chicken
  • 4 oz cream cheese, softened
  • 0.5 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.25 cup fresh cilantro, chopped
  • 4 oz canned diced mild green chiles
  • 28 oz green enchilada sauce
  • 12 corn tortillas
  • 3 cups shredded Monterey Jack cheese
  • 2 tbsp neutral oil

Instructions:

  1. Heat the oven. Set it to 350°F and lightly grease your 9x13 inch baking dish with a splash of oil or non stick spray.
  2. Combine the filling. In your large bowl, mix the 3 cups shredded chicken, 4 oz softened cream cheese, 0.5 tsp cumin, 0.5 tsp garlic powder, 0.25 cup cilantro, 4 oz green chiles, and 1 cup of the Monterey Jack cheese. until well combined and creamy.
  3. Prep the tortillas. Heat 2 tbsp neutral oil in a small skillet over medium heat. Fry each of the 12 corn tortillas for about 5 seconds per side until pliable and lightly shimmering. Note: This prevents them from breaking during rolling.
  4. Spread the base. Pour about 0.5 cup of the 28 oz green enchilada sauce into the bottom of the prepared baking dish.
  5. Fill and roll. Place a generous 1/4 cup of the chicken mixture in the center of a tortilla. Roll it tightly and place it seam side down in the dish.
  6. Repeat the process. Continue with the remaining 11 tortillas, packing them tightly together. until the dish is full.
  7. Smother with sauce. Pour the remaining green enchilada sauce evenly over the top of the rolled tortillas.
  8. Add the cheese. Sprinkle the remaining 2 cups of shredded Monterey Jack over the sauce.
  9. Bake the dish. Place in the oven for 25 minutes until the cheese is bubbly and golden brown.
  10. Rest and serve. Let the dish sit for 5 minutes before serving to allow the sauce to thicken slightly.