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Green Chile Chicken Enchiladas

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Green Chile Chicken Enchiladas are a deliciously savory dish with tender shredded chicken, creamy green chile sauce, and melted cheese, all wrapped in soft tortillas. This comforting meal is perfect for family dinners or gatherings and brings a mild yet flavorful heat.

Ingredients

Scale

  • 2 cups cooked, shredded chicken (about 2 large chicken breasts)
  • 1 (4 oz) can diced green chiles
  • 1/2 cup sour cream
  • 1/2 cup cream cheese, softened
  • 2 cups shredded Monterey Jack or cheddar cheese, divided
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • Salt and black pepper, to taste
  • 8–10 flour or corn tortillas
  • 1 (15 oz) can green enchilada sauce
  • Fresh cilantro, for garnish (optional)

Instructions

  1. Preheat the Oven:

    • Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

  2. Make the Chicken Filling:

    • In a large bowl, mix together the shredded chicken, diced green chiles, sour cream, cream cheese, 1 cup of the shredded cheese, garlic powder, cumin, salt, and black pepper.
    • Stir until well combined.

  3. Assemble the Enchiladas:

    • Warm the tortillas to make them more pliable (a few seconds in the microwave works well).
    • Spoon about 1/4 cup of the chicken mixture onto each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
    • Repeat with remaining tortillas and filling.

  4. Top with Sauce and Cheese:

    • Pour the green enchilada sauce evenly over the top of the enchiladas.
    • Sprinkle the remaining 1 cup of shredded cheese over the enchiladas.

  5. Bake:

    • Cover the baking dish with foil and bake for 20 minutes.
    • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

  6. Serve:

    • Garnish with fresh cilantro, if desired, and serve hot with sour cream, avocado slices, or salsa on the side.

Notes

  • Add spice: For a spicier version, mix in a few diced jalapeños with the chicken filling or use a spicy green enchilada sauce.
  • Make it veggie: Substitute the chicken with roasted vegetables such as zucchini, bell peppers, and corn.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

Find it online: https://recipe.ukfinda.com/green-chile-chicken-enchiladas/