Servings: 8 servings per recipe
- 4 shredded chicken breasts
- 1 28 oz. can green chili enchilada sauce
- 8 oz. shredded Mexican cheese blend
- 8 oz. diced green chilies
- 12 corn tortillas
Spray 13x9 inch pan with cooking spray. Put 1/3 of sauce on bottom of pan.
Layer one half of tortillas around pan to cover sauce.
Layer chicken, 6 oz. of chilies, and 4 oz. of cheese.
Layer remaining tortillas, then sauce, then chicken, then cheese.
Bake at 350 degrees for 30-45 minutes until heated through and cheese is melted.
Calories: 367kcal | Carbohydrates: 20g | Protein: 33g | Fat: 15g