We are doing everything we can to ship out your order in a timely manner. However, due to factors out of our control including extended shipping carrier delays and limitations, we are unable to provide accurate dates of arrival. We apologize for any inconvenience.
Enjoy free shipping on Cuisinart.com!

Chicken Enchiladas with Green Chile Sauce


2-3 Cups of shredded Cooked Chicken (i.e. left-over rotisserie) 1 Cup or so grated Monterey Jack cheese 1 Cup or so grated Cheddar cheese 1 Can Green Enchilada Sauce 3-6 Tablespoons chopped Cilantro 1 dozen Corn Tortillas Extra Virgin Olive or Canola Oil One avocado, lettuce, tomatoes Once Can Black Beans One Jalapeno

Nutritional information

No nutrition information available


Heat oven to 350-400 degrees. In a medium sized bowl combine chicken, Monterey jack cheese, cilantro and a ⅓ c. of enchilada sauce. Put half of remaining sauce in a bowl. Heat oil over medium heat in a medium sauté pan. Dip both sides of a tortilla in sauce and cook 1 ½ minutes on each side, adding more oil as necessary so tortillas don’t stick. Lightly oil a medium sized baking pan and then spread half of remaining sauce (¼ c. or so) on the bottom. After cooking a tortilla fill it with ⅓ c. or so of chicken mixture and roll it, putting the seam side down. Repeat as you cook tortillas, putting enchiladas sided by side. When finished, pour remaining sauce (¼ c or so) over top of enchiladas and then sprinkle a cup or so of cheddar cheese on top. Cover with foil and bake for 20-30 minutes, remove foil and bake for another 10 minutes. Serve a couple and return to oven, they are best when a bit crispy. Serve with sliced avocado, diced tomatoes, shredded lettuce, diced jalapeno on plate and heated black beans on the side.