Type what you have

Ingredients

• ✓ green enchilada sauce
• chicken breast
• green salsa

Instructions

1. 1 Place chicken in the bottom of a slow cooker. Pour enchilada sauce and salsa over top. Cover and cook until you stir and the meat starts to fall apart, on Low for at least 6 hours or on High for at least 3 hours.
2. 2 Lift out pieces of meat with 2 forks and place on a plate. Shred meat and return to the pot for at least 20 minutes to absorb the remaining sauce.

By Seekerbird

Ingredients

• ✓ green enchilada sauce
• chicken broth
• cream of chicken soup
• sour cream
• green chile
• rotisserie chicken
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
2. 2 Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.

By VenturaMama77

Ingredients

• ✓ green enchilada sauce
• chicken breast
• monterey jack cheese
• flour tortilla

Instructions

1. 1 Place chicken in a pot and cover with water. Boil until the juices run clear, about 25 minutes. Drain and let sit until cool enough to handle, about 10 minutes. Shred meat.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
3. 3 Set aside 1/4 cup Monterey Jack for topping enchiladas. Fill each tortilla with equal amounts chicken and remaining cheese. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish, then cover with enchilada sauce.
4. 4 Bake in the preheated oven for 30 minutes. Sprinkle reserved cheese over top and continue to bake until melted, about 5 more minutes.

By SHACKL

Ingredients

• ✓ green enchilada sauce
• green chile
• cheddar cheese
• egg
• all-purpose flour
• evaporated milk
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. 2 Split chiles open and spread half of the chiles into the bottom of the prepared baking dish. Layer with Cheddar cheese and top with remaining canned chiles. Whisk eggs, flour, and evaporated milk together in a bowl; pour mixture over chiles and cheese.
3. 3 Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with Monterey Jack cheese. Pour green enchilada sauce over the top; return to the oven and bake until cheese is melted, about 15 more minutes.

By Monya Heath Williams

Ingredients

• ✓ green enchilada sauce
• flour tortilla
• monterey jack cheese
• crab meat
• shrimp
• sour cream
• green onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp. Set aside some cheese to sprinkle on top of the tortillas. Roll the tortillas to form enchiladas. Arrange side by side in a 9x13 inch baking pan.
3. 3 Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas.
4. 4 Cover, and bake for 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes. Top enchiladas with sour cream and green onions to serve.

By CHRISTYJ

Ingredients

• ✓ green enchilada sauce
• chicken thigh
• cream cheese
• jalapeno pepper
• juice
• salt
• black pepper
• flour tortilla
• pepperjack cheese
• vegetable oil

Instructions

1. 1 Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
2. 2 Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine.
3. 3 Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
4. 4 Spread tortillas out on a flat work surface and sprinkle pepperjack cheese evenly in the center of each tortilla. Spread about 2 tablespoons of chicken mixture over cheese on each tortilla. Tightly roll each tortilla and place, seam-side down, on the prepared baking sheet. Brush top and sides of each rolled tortilla with vegetable oil.
5. 5 Bake in the preheated oven until cheese melts, and tortillas start to brown, 10 to 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook taquitos under the broiler until crisped, 2 to 3 minutes more.

By themoodyfoodie

Ingredients

• ✓ green enchilada sauce
• butter
• rice
• chicken broth
• chicken breast
• monterey jack cheese
• sweet corn
• corn tortilla

Instructions

1. 1 In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl. Mix together. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish.
4. 4 Place a little of the chicken mixture on each tortilla and roll up. Place filled tortillas (as many as will fit) in the baking dish. Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all. (Freeze remaining tortillas for future green sauce enchiladas!)
5. 5 Bake at 350 degrees F (175 degrees C) for 30 minutes.

By smooch

Ingredients

• ✓ green enchilada sauce
• water
• vegetable bouillon
• garlic powder
• chili powder
• cumin
• pinto bean
• tomato
• corn
• vegetarian chicken substitute
• corn tortilla
• cilantro
• salt
• pepper

Instructions

1. 1 In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.

By Mindy

Ingredients

• ✓ green enchilada sauce
• beef rump roast
• pork loin roast
• salt
• black pepper
• green chile

Instructions

1. 1 Season beef roast and pork loin all over with salt and pepper. Place into a slow cooker. Cover and cook on Low for 8 to 10 hours.
2. 2 Drain juices and shred meat into strands. Return meat to the slow cooker. Stir in enchilada sauce and green chiles; cook on Low for 4 to 8 hours more.

By TucsonMom

Ingredients

• ✓ green enchilada sauce
• tomato
• white rice
• vegetarian refried bean
• tomato
• green chile
• seitan
• mozzarella-style vegan cheese
• corn tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour crushed tomatoes into the bottom of a casserole dish. Layer 1/3 of the rice, 1/3 of the beans, 1/3 of the diced tomatoes, 1/3 of the seitan, 1/3 of the vegan cheese, 1/3 of the tortillas, and 1/3 of the enchilada sauce into the dish, in that order. Repeat with 2 more layers.
3. 3 Bake in the preheated oven until vegan cheese melts and casserole is heated through, about 45 minutes.

By Erica Anderson

Ingredients

• ✓ green enchilada sauce
• ground turkey
• chicken base
• water
• great northern bean
• green chile
• onion
• garlic
• cumin
• oregano
• cilantro
• onion

Instructions

1. 1 Crumble ground turkey into a Dutch oven over medium heat; cook and stir until turkey is browned, 10 to 15 minutes. Drain and discard any excess grease.
2. 2 Stir chicken base and boiling water together in a bowl until base is dissolved; pour over cooked ground turkey. Add Great Northern beans, enchilada sauce, green chiles, chopped onion, granulated garlic, cumin, and oregano; stir well. Simmer until flavors have blended, about 1 hour. Spoon chili into bowls.
3. 3 Combine cilantro and diced onion in a bowl; sprinkle over chili for serving.

By bdweld

Ingredients

• ✓ green enchilada sauce
• chorizo
• chicken breast
• tortilla chip
• corn kernel
• sour cream
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until crumbly, about 5 minutes. Add chicken; cook and stir until chicken is cooked through and no longer pink in the center, about 10 minutes.
3. 3 Spread 1/2 of the tortilla chips over the bottom of a casserole dish; top chips with chicken mixture. Sprinkle corn evenly over chicken mixture and layer remaining chips on top. Whisk green enchilada sauce and sour cream in a mixing bowl; pour over chips and top with shredded Monterey Jack cheese.
4. 4 Bake chilaquiles in the preheated oven until casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

By CARRIEANN23

Ingredients

• ✓ green enchilada sauce
• chicken broth
• celery
• onion
• pumpkin puree
• chicken breast
• corn
• hot pepper sauce

Instructions

1. 1 Bring broth to a boil in a large pot. Add celery and onion, reduce heat, and simmer until slightly tender, about 5 minutes. Stir in enchilada sauce and pumpkin. Return soup to a simmer and add chicken and corn. Mix well. Cook until heated through, 3 to 5 minutes. Add a dash or more of hot sauce.

By SlimCookins

Ingredients

• ✓ green enchilada sauce
• chicken breast
• cream of chicken soup
• milk
• green chile
• corn tortilla
• garlic powder
• sour cream

Instructions

1. 1 Mix chicken, condensed soup, enchilada sauce, milk, chiles, tortillas, and garlic powder together in a large pot; bring to a boil. Reduce heat and let simmer for 15 minutes.
2. 2 Remove soup from the heat and stir in sour cream until well blended.

By JeriM in Austin, Tx

Ingredients

• ✓ green enchilada sauce
• chicken breast
• cumin
• potato
• butter
• cheddar cheese
• black olive
• sour cream

Instructions

1. 1 Place chicken breast in a large saucepan and cover with 1 inch of water. Bring to a boil, reduce heat, and simmer for 15 minutes.
2. 2 Transfer chicken to a cutting board and let cool until easily handled. Shred chicken.
3. 3 Heat a large skillet over high heat. Add chicken to the skillet and sprinkle with cumin. Stir in green enchilada sauce and bring to a boil. Reduce heat and simmer until sauce is thickened, about 8 minutes.
4. 4 Place potatoes on serving plates. Cut potatoes open and divide butter between the two. Fluff with a fork. Stuff potatoes with chicken mixture and top with Cheddar cheese, olives, and sour cream.

By Soup Loving Nicole

Ingredients

• ✓ green enchilada sauce
• green pepper
• red pepper
• yellow pepper
• onion
• refried black bean
• cumin
• garlic salt
• flour tortilla
• monterey jack cheese

Instructions

1. 1 Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
2. 2 Place frozen pepper stir-fry in pie plate. Cover with plastic wrap and microwave on High 7 minutes, stirring halfway through cooking. Drain veggies; pat dry with paper towels. Return veggies to pie plate. Place uncovered in freezer 5 minutes to cool them quickly.
3. 3 Meanwhile, in small bowl; mix refried beans, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within 1/2 inch of edge.
4. 4 Stir 1 cup of the cheese into the veggie mixture. Spoon about 1/4 cup mixture on top of bean mixture on each tortilla. Roll up tortillas; place seam side down in dish. Drizzle with remaining enchilada sauce, entirely covering tortillas.
5. 5 Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/2 cup cheese; let stand 2 to 3 minutes to melt cheese.

By Old El Paso

Ingredients

• ✓ green enchilada sauce
• chicken breast
• honey
• lime juice
• chili powder
• garlic
• heavy cream
• corn tortilla
• queso asadero

Instructions

1. 1 Place shredded chicken in a bowl.
2. 2 Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.
5. 5 Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.
6. 6 Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.

By Jen

Ingredients

• ✓ green enchilada sauce
• honey
• lime juice
• chili powder
• garlic
• chicken
• monterey jack cheese
• flour tortilla
• half-and-half

Instructions

1. 1 Whisk honey, lime juice, chili powder, and minced garlic together in a large glass or ceramic bowl. Add shredded cooked chicken; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 30 minutes. Remove shredded chicken from marinade and shake off excess; set aside remaining marinade.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish and spread 1/2 cup enchilada sauce over bottom.
3. 3 Combine chicken and 5 cups Monterey Jack cheese in a bowl; spoon about 3/4 cup chicken-cheese mixture down center of each tortilla. Roll tortillas to enclose filling; place seam-sides down in the prepared baking dish.
4. 4 Whisk remaining 1 1/2 cups enchilada sauce, fat-free half-and-half, and remaining marinade together in a bowl; pour over enchiladas and sprinkle with remaining 1 cup shredded Monterey Jack cheese.
5. 5 Bake in the preheated oven until cheese melted and top is brown, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ green enchilada sauce
• pork loin roast
• water
• garlic salt
• black pepper
• brown sugar
• flour tortilla
• black bean
• cilantro
• monterey jack cheese

Instructions

1. 1 Place pork in a slow cooker with enough water to cover bottom by 2 inches. Season pork with garlic salt and pepper.
2. 2 Cook on High for 4 hours.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Transfer pork to a bowl and shred meat with 2 forks. Mix 1 can enchilada sauce and brown sugar into pork. Pour half the remaining can of sauce into a 9x13-inch baking dish.
5. 5 Spread about 1/4 cup pork mixture down the center of each tortilla; top with black beans and cilantro. Roll tortillas around filling and arrange in prepared baking dish, seam sides down. Pour remaining half can enchilada sauce over tortillas and cover with Monterey Jack cheese. Cover baking dish with aluminum foil.
6. 6 Bake in the preheated oven until cheese is melted and sauce is bubbly, 25 minutes.

By HAPIEMOMOF2

Ingredients

• ✓ green enchilada sauce
• butter
• jalapeno pepper
• poblano pepper
• chicken breast
• garlic
• lime
• corn tortilla
• mexican cheese blend
• cilantro

Instructions

1. 1 Melt butter in large skillet over medium heat. Roughly chop 1 jalapeno pepper and 1 poblano pepper; add to the skillet with chicken and garlic. Squeeze lime over mixture and add lime rind to the skillet. Cook, covered, until chicken is no longer pink and juices run clear, stirring occasionally, 20 to 25 minutes. Remove from heat and let cool.
2. 2 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place remaining jalapeno and poblano peppers onto the prepared baking sheet.
3. 3 Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
4. 4 Chop cooked chicken into small pieces and place into a bowl. Add hot peppers to the bowl, cover, and let steam for 10 minutes. Peel skin from peppers, remove seeds, and slice.
5. 5 Place small amount of enchilada sauce on the bottom of a 9x13-inch pan, just enough to cover the bottom. Place 5 tortillas on on top. Place 1/2 of the sliced poblano and jalapeno peppers on top of tortillas. Lay out 1/2 of the chicken and 1/2 of the Mexican cheese on top of the peppers. Spoon 1/2 of the remaining enchilada sauce on top of cheese layer. Repeat layering steps. Top with chopped cilantro.
6. 6 Bake in the preheated oven until cheesy is melted and browning, about 25 minutes.

By Alicia

Ingredients

• ✓ green enchilada sauce
• great northern bean
• chicken broth
• green chili
• onion
• black olive
• jalapeno pepper
• garlic
• taco seasoning
• corn
• cream cheese

Instructions

1. 1 Combine beans, broth, enchilada sauce, green chilies, onion, black olives, jalapeno, garlic, and taco seasoning in a large pot. Bring to a boil over medium-high heat, reduce heat to low, and simmer for 30 minutes.
2. 2 Stir in frozen corn and cook until corn is warmed through, 5 more minutes. Add cream cheese and cook, stirring, until cream cheese is incorporated and soup is thickened, about 15 minutes.

By Soup Loving Nicole

Ingredients

• ✓ green enchilada sauce
• olive oil
• chicken breast
• onion
• jalapeno pepper
• flour
• navy bean
• chicken broth
• oregano
• chili powder
• cumin

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeño. Cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
2. 2 Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

By Soup Loving Nicole

Ingredients

• ✓ green enchilada sauce
• cooking spray
• vegetable oil
• ground beef
• onion
• black bean
• green chile
• white corn tortilla
• sour cream
• corn chip
• cheddar cheese
• black olive
• tomato

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with nonstick spray.
2. 2 Heat oil in a frying pan over medium-high heat. Saute beef until no longer pink in the center, 5 to 10 minutes. Add onion and cook until transparent, about 2 minutes more. Add black beans, enchilada sauce, and green chiles. Simmer until slightly thickened, about 10 minutes.
3. 3 Cover the bottom of the prepared pan with a third the beef mixture. Place several tortillas over the meat to cover. Spread half the sour cream. Add another third the meat mixture, cover with tortillas, and spread remaining sour cream on top. Cover with remaining meat mixture.
4. 4 Top casserole with crushed corn chips and Cheddar cheese, in that order. Sprinkle olives and tomatoes on top of the Cheddar cheese.
5. 5 Bake in the preheated oven until bubbling, about 35 minutes.

By Caleb J Bowey

Ingredients

• ✓ green enchilada sauce
• pork shoulder roast
• salt
• black pepper
• olive oil
• sweet onion
• anaheim chile pepper
• garlic
• chicken broth
• anaheim chile pepper
• cilantro
• cumin
• chili powder

Instructions

1. 1 Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
2. 2 Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
3. 3 Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
5. 5 Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
6. 6 Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
7. 7 Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.

By Squirrel Beebz

Ingredients

• ✓ green enchilada sauce
• vegetable oil
• chicken breast
• onion
• garlic
• great northern bean
• chicken broth
• green chile
• oregano
• cumin
• cheddar cheese
• monterey jack cheese
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Pour in oil. Add chicken and sauté until lightly browned, 5 to 7 minutes. Add onion and garlic; sauté until soft and translucent, about 5 minutes more.
2. 2 Add enchilada sauce, dry beans, broth, green chiles, oregano, and cumin. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, at least 25 minutes to allow beans to fully cook. Unlock and remove the lid. Garnish chili with shredded Cheddar-Monterey Jack cheese blend and cilantro.

By bdweld

Ingredients

• ✓ green enchilada sauce
• olive oil
• onion
• garlic
• cumin
• chili powder
• oregano
• chicken
• hatch chile pepper
• zucchini
• cheddar cheese
• monterey jack cheese
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
3. 3 Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
4. 4 Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
5. 5 Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

By bdweld

Ingredients

• ✓ green enchilada sauce
• chili powder
• salt
• cumin
• chicken breast
• chicken broth
• monterey jack cheese
• green chili
• onion
• jalapeno pepper
• olive oil
• corn tortilla
• enchilada sauce

Instructions

1. 1 Mix chili powder, salt, and cumin together in a bowl. Rub mixture all over chicken.
2. 2 Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to build.
3. 3 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
4. 4 Release the pressure using the natural-release method according to the manufacturer's instructions for 5 minutes, then release the remaining pressure using the quick-release method, about 5 more minutes. Unlock and remove the lid.
5. 5 Meanwhile, stir 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapeños together in a large mixing bowl to thoroughly blend.
6. 6 Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add chicken to the mixing bowl and stir until blended with cheese mixture.
7. 7 Heat olive oil in a skillet. Soften tortillas, one at a time, by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
8. 8 Spoon 2 to 3 tablespoons chicken mixture onto each tortilla, then roll up and place seam-side down into the prepared baking dish.
9. 9 Combine remaining green enchilada sauce with red enchilada sauce in a bowl; pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese over top.
10. 10 Bake in the preheated oven for 20 to 25 minutes.

By Carrie Bell

Ingredients

• ✓ green enchilada sauce
• penne pasta
• olive oil
• onion
• red bell pepper
• garlic
• chicken breast
• red enchilada sauce
• green chile
• chili powder
• cumin
• salt
• colby monterey jack cheese
• sour cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot.
2. 2 Heat oil in a large, deep skillet over medium-high heat. Sauté onion in hot oil until slightly softened, 3 to 5 minutes. Stir red bell pepper and garlic into onion; sauté until fragrant and softened, another 3 to 5 minutes.
3. 3 Stir chicken, green enchilada sauce, red enchilada sauce, diced green chiles, chili powder, cumin, and salt into onion mixture; bring to a simmer, reduce heat to low, and simmer until flavors blend, 8 to 10 minutes. Add Colby-Jack cheese and stir until melted and heated through, 1 to 3 minutes.
4. 4 Reduce heat to low and stir sour cream into enchilada mixture; cook and stir until heated through. Pour enchilada mixture over penne pasta and toss to coat completely.

By Lori Bachner Carey

Ingredients

• ✓ green enchilada sauce
• chicken breast
• water
• parmesan cheese
• garlic
• onion
• green chile pepper
• garlic
• cream cheese
• mexican cheese blend
• olive oil
• corn tortilla
• sour cream
• milk

Instructions

1. 1 Place chicken in a large skillet and pour in enough water to cover; add Parmesan cheese and 2 chopped cloves of garlic. Bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. Remove skillet from heat, reserving 1/2 cup water mixture from the skillet. Transfer chicken to a work surface and shred using 2 forks.
2. 2 Combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup Mexican cheese blend. Cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. Slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. Remove pot from heat and stir shredded chicken into cream cheese sauce.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Heat oil in a skillet over medium-low heat. Place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. Spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling.
5. 5 Pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. Arrange filled tortillas in the enchilada sauce. Pour remaining enchilada sauce over filled tortillas.
6. 6 Mix sour cream and milk together in a bowl until thin enough to pour. Pour sour cream mixture over filled tortillas; top with remaining Mexican cheese blend.
7. 7 Bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes.

By Debra Tiihonen

Ingredients

• ✓ green enchilada sauce
• chicken breast
• cream cheese
• garlic
• cumin
• salt
• black pepper
• tomato
• green onion
• green chile
• cilantro
• lime juice
• cheddar cheese
• flour tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a saucepan of lightly salted water to a boil. Cook chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
3. 3 Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
4. 4 Shred cooled chicken with a pair of forks into strands; stir into cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
5. 5 Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.

By Jaimie