Green Chile Chicken Enchiladas
Delightful enchiladas filled with tender chicken, zesty green chiles, and gooey cheese, perfect for family gatherings or cozy dinners.
Ingredients
Filling
- 2 cups shredded cooked chicken tender and juicy
- 1 can (10 oz) green enchilada sauce offering a tangy kick
- 1 cup shredded Monterey Jack cheese creamy and melty
- 1 can (4 oz) diced green chiles aromatic and flavorful
- ½ cup sour cream rich and smooth
- 1 teaspoon ground cumin adding warmth and depth
Tortillas
- 8-10 pieces small corn or flour tortillas soft and pliable
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, half of the green enchilada sauce, diced green chiles, sour cream, and ground cumin. Stir until well coated.
- Take a tortilla and spoon a generous amount of the chicken filling into the center. Roll tightly and place seam-side down in a greased baking dish.
- Repeat with remaining tortillas and filling.
- Pour the rest of the green enchilada sauce over the top and sprinkle with shredded Monterey Jack cheese.
Baking
- Cover the baking dish with aluminum foil and bake for about 20-25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Serving
- Let the enchiladas cool for a few minutes before serving.
Notes
For the best results, use freshly shredded chicken from a rotisserie. Warm tortillas before filling to prevent tearing. Can be assembled ahead of time and refrigerated.