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Easy Diablo Enchiladas



  • 9 flour tortillas (or substitute corn tortillas)
  • 1-1/2 pounds cooked chicken, shredded (or substitute cooked shrimp)
  • 1 pound shredded Monterey Jack cheese
  • 1 - 12.5 ounce jar Diablo Verde Creamy Cilantro Sauce


  • Preheat oven to 350° F.
  • Lightly oil a 9x13 inch baking dish and assemble the following in layers:
    • 3 tortillas, tear as needed to fit the baking dish
    • 1/2 of the shredded chicken
    • 1/3 of the cheese
    • 1/3 jar of Diablo Verde
  • Repeat the layers in the order listed above.
  • Add a final layer of tortillas and top with the remaining
  • 1/3 jar of Diablo Verde. Cover with aluminum foil and bake for 30 minutes.
  • Uncover, add remaining cheese, and bake for another 5 to 10 minutes.

Photo by Sari M Bailey
Download Recipe Here

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