Description
Green Chile, Chicken, and Cheese Enchiladas are the ultimate comfort food, combining tender chicken, melty cheese, and a zesty green chile sauce wrapped in soft tortillas and baked to perfection.
Ingredients
3 cups cooked chicken, shredded
1 can (4 oz) green chiles, diced
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
10 small flour tortillas
1 can (10 oz) green enchilada sauce
1/2 cup diced onion
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add the onions and garlic, sautéing for 2-3 minutes until softened.
- Add the shredded chicken, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for 2-3 minutes.
- Stir in the diced green chiles and sour cream, and cook for an additional 2 minutes. Remove from heat.
- Grease a 9×13-inch baking dish and spread 1/4 cup of the green enchilada sauce on the bottom.
- Take one tortilla and spoon 2-3 tablespoons of the chicken mixture onto the center. Sprinkle with 2 tablespoons of shredded cheese.
- Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
- Pour the remaining green enchilada sauce over the rolled tortillas and top with the remaining shredded cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
Notes
You can substitute corn tortillas for a gluten-free version.
This recipe can be made ahead and stored in the refrigerator for up to 24 hours before baking.
Feel free to use your favorite cheese variety for a different flavor.
To make the dish spicier, add diced jalapeños or use a spicier green enchilada sauce.
Enchiladas can be frozen for up to 3 months. Bake from frozen at 375°F (190°C) for 40-50 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 45mg
