- 15 minutes
- 35 minutes
Serve up these easy, cheesy enchilada boats, filled with chicken coated in a homemade enchilada sauce and topped with fresh cilantro and onions for a fun and festive meal.
- Preheat oven to 350°F. Lightly coat all sides of taco boats with melted butter. Place in ungreased 13x9-inch (3-quart) baking dish. Bake for 10 minutes.
- Mix 1/2 cup of the enchilada sauce, the green chiles and taco seasoning mix in a medium bowl. Stir in chicken.
- Add the enchilada mixture into the boats. Sprinkle shredded cheese on top.
- Bake for 23 to 28 minutes or until mixture is hot (at least 165°F) and cheese is melted. Add green onions and cilantro on top. Serve with additional warmed enchilada sauce, if desired.