Green chiles – These are the canned kind and they come already chopped.Some that will work are marble, provolone, Tex Mex, Monterey Jack, or even some gouda. If you can’t find you can also mix your favorite cheeses. Cheese – I used a Mexican blend shredded cheese which includes Monterey Jack, cheddar, Asadero and queso quesadilla cheese.Taco seasoning – I love to add a little extra flavor into my enchiladas, but this ingredient is totally optional.You can shred up any pre cooked chicken it’s a great way to use up leftovers. You can also use shredded rotisserie chicken to save up time. Chicken – I used about 1.5 lbs of chicken breasts that I cooked and chopped up into cubes.Other oils can be used as well such as vegetable oil, canola oil, avocado oil or grapeseed oil. Olive oil – We need a little bit of olive oil to cook the chicken breast in.Nothing like sneaking leftovers into dinner without anyone noticing! But, I’ll also make these using up some leftover chicken from the night before. These enchiladas are so saucy, cheesy, and they fulfill that craving for Mexican food! I used a rotisserie chicken to make these because, well, I just love them.
Once I discovered these chicken enchiladas, though, that all changed! They take almost no effort to make and I typically have everything I need to make them already in my kitchen. Sometimes I’ll take shortcuts and I’ll end up ordering some enchiladas or burritos for takeout. On busy weekdays, there’s not much time for cooking.
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