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Creamy Chicken Enchiladas

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Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts cooked and shredded (or an equal amount of rotisserie or canned chicken)
  • Sour Cream I usually use a little under half an 8 oz. container
  • Green Salsa Salsa Verde (I usually use half the jar for the filling mixture and half for pouring over the top)
  • Hash Browns I probably add about 2 heaping cups I fry them in a skillet with butter and Greek Seasoning (you can also just salt and pepper them)
  • Flour Tortillas
  • Shredded Mexican blend cheese or your favorite kind (I've also used Monterey Jack and Pepper Jack) (about 1 1/2 cups for the filling and 1 1/2 cups for topping)

Method
 

  1. In a large bowl, combine shredded, cooked chicken, fried hash browns, sour cream, green salsa, and shredded cheese.
  2. Fill tortillas with the mixture and roll up, tucking the ends inside.
  3. Arrange so they're touching in a greased 9"x13" pan. You can pour a little green salsa in the bottom of the pan if you don't want to grease it.
  4. Pour additional green salsa over the top (the rest of the jar) and sprinkle with additional shredded cheese.
  5. Cover with foil and bake at 350 degrees Fahrenheit for about 20 minutes, or just until heated through. Remove the foil and bake for an additional 3-5 minutes or just until the cheese is melted on top.

Notes

The amounts that you add of each ingredient are up to you. If you like them creamier, add more sour cream. If you like them to be saucier, add more green salsa. If you need to feed a crowd, bulk it up with more chicken and more hash browns.