Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas are the perfect comforting meal. With tender chicken, flavorful green chiles, and melty cheese, they’re a guaranteed crowd-pleaser. Whether you’re making them for a family dinner, a weekend treat, or preparing ahead for the week, this dish is sure to become a staple in your recipe collection!
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.