Description
Delicious green chile chicken enchiladas topped with cheese and baked to perfection.
Ingredients
Scale
- 1 teaspoon oil (olive, avocado or vegetable)
- 3 garlic cloves, minced
- 20 ounce can green chile enchilada sauce
- ½ cup sour cream (room temperature)
- ½ cup fresh cilantro, finely chopped (divided use, optional)
- 4 ounce can mild green chiles
- 1 ounce packet taco seasoning (recommended low sodium)
- ½ lime, juiced
- 2 cups shredded cooked chicken (can go up to 3 cups)
- 1 cup shredded Monterey Jack cheese (divided use)
- 1 cup shredded Pepper Jack cheese (divided use)
- 8 (8-inch) flour tortillas
- ½ cup chopped tomatoes
Instructions
- Preheat the oven to 350° F.
- To a skillet, add 1 teaspoon oil over medium heat. Add in 3 garlic cloves, minced and stir for 1 minute or until fragrant.
- Add in 20 ounce can green chile enchilada sauce. Stir for about 3 minutes until heated through.
- Remove the skillet from the heat.
- Add in ½ cup sour cream, ¼ cup cilantro (if using), 4 ounce can mild green chiles, 1 ounce packet taco seasoning and ½ lime, juiced. Stir until combined.
- Add ¼ cup of this sauce to the bottom of a 9×13 baking dish. Set aside ¾ cups of the sauce for topping.
- To the remaining sauce left in the skillet, add in 2 cups shredded cooked chicken and ½ cup shredded Monterey Jack cheese and ½ cup shredded Pepper Jack cheese. Stir until combined.
- Add about ½ cup of this chicken mixture into each of the 8 flour tortillas.
- Roll the tortilla up and place it seam side down in the baking dish.
- Top the filled tortillas evenly with the ¾ cup sauce set aside earlier.
- Sprinkle with the remaining ½ cup shredded Monterey Jack cheese and ½ cup shredded Pepper Jack cheese on top.
- Cover with aluminum foil and bake on the middle rack for 15 minutes.
- Remove the foil and bake for an additional 10 minutes (or until fully cooked and cheese is melted.)
- Allow to cool for a few minutes before serving. Top with ½ cup chopped tomatoes and remaining ¼ cup cilantro (if using). Optional: serve topped with sour cream and/or taco sauce.
Notes
- For a spicier kick, add chopped jalapeños to the filling.
- You can substitute rotisserie chicken for the shredded cooked chicken for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas