Jen was shocked when she tasted these for the first time! She’s someone that’s not a fan of green chilis – or so she thought! And the crew didn’t even notice the tortillas weren’t actual tortillas! They had seconds! You will be pleasently surprised by the taste and texture of this delicious dish! Thanks to our good friend Sallie for the idea!

Grease a 9×11 baking dish with cooking spray, coconut oil, or butter
Heat oven to 350 degrees F

2 lbs shredded chicken (Pull the meat from the chicken and set aside)
1 Lb of thinly sliced deli chicken will be used to roll the enchiladas
1 medium onion chopped finely
1 teaspoon cumin
1 teaspoon chili powder
2 cans of green Hatch Chilies (we like medium heat)
1 lb Monterey Jack, Pepper Jack or Cheddar Cheese (which ever you like) reserve 1/2 for cheese for the top of the casserole
2 small cans of green chili enchilada sauce (reserve 1 can for the top of the casserole)

Mix onion, cumin, chili powder, Hatch green Chilies and 1/2 of the cheese with the chicken with a spoon. Holding a slice of deli chicken in one hand fill with the chicken mixture, carefully rolling the slice around the filling. Placing the rolled enchiladas in a baking dish. Cover the rolls with the second can of Green Chile Sauce and top with the rest of the cheese.Bake the 9×11 dish for 20 to 25 minutes.

Bake the individual portions for 10-15 minutes. Just make sure the sauce is bubbling and the cheese is melted, as the chicken is pre cooked and only needs heating through.

Variations: place a slice of deli chicken in the bottom of a muffin tin, fill with chicken mixture top with cheese These can be frozen as individual portions for week day meals. OR just layer the chicken slices between layers of the chicken mixture and the cheese to portion wait until cool and cut into portion sizes. Can be frozen for a day when you don’t want to cook.