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Green Chile Chicken Enchiladas

A delightful blend of tender chicken, creamy sour cream, and zesty green chiles wrapped in soft tortillas, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 430
Ingredients Method Notes

Ingredients
  

Filling
  • 2.5 cups cooked shredded chicken Use rotisserie chicken for quicker preparation.
  • 2 cups sharp cheddar cheese (shredded) Can substitute with Monterey Jack or pepper jack.
  • 4 oz can green chiles For more heat, consider adding jalapeños.
  • 3/4 cup sour cream Add more for creaminess.
  • 1/2 tsp salt and pepper
Assembly
  • 20 oz green chile enchilada sauce Heat before using.
  • 12-14 pieces small corn tortillas Can use flour tortillas for a different texture.

Method
 

Preparation
  1. Preheat the oven to 350℉.
  2. In a bowl, mix together the shredded chicken, 1 cup of cheese, green chiles, sour cream, and salt and pepper until well combined.
  3. Spray a 9 x 13 baking dish with nonstick spray.
  4. Heat the enchilada sauce in a small pot over the stove until it begins to boil.
Assembly and Cooking
  1. One by one, dip each tortilla into the hot enchilada sauce.
  2. Fill each tortilla with 2-3 tablespoons of the chicken mixture, roll it up, and place it seam side down in the baking dish. Repeat until the baking dish is full.
  3. Pour the remaining sauce on top of the rolled tortillas and sprinkle the rest of the cheese over that.
  4. Bake for 25-30 minutes.
  5. Serve hot, garnished with fresh cilantro, diced tomatoes, or sliced avocados.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in the oven or microwave until heated through. Freezing: Wrap tightly in foil or plastic wrap and freeze for up to 2 months.