Green Chile Chicken Enchiladas (Print Version)
Corn tortillas filled with creamy chicken, green chiles, and cheese, topped with green enchilada sauce. Comfort food Mexican-style.
# Ingredients:
→ For the Enchiladas
01 -
2 1/2 cups cooked shredded chicken (rotisserie or homemade)
02 -
2 cups sharp cheddar cheese, shredded
03 -
1 (4 oz) can diced green chiles, mild or hot
04 -
3/4 cup sour cream
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1/2 teaspoon salt
06 -
1/2 teaspoon black pepper
07 -
1 (20 oz) can green chile enchilada sauce
08 -
12 to 14 small corn tortillas
09 -
Nonstick cooking spray
# Instructions:
01 -
Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish with nonstick spray.
02 -
Combine the cooked chicken, 1 cup shredded cheddar, green chiles, sour cream, salt, and pepper until evenly mixed.
03 -
Pour the green chile enchilada sauce into a small saucepan and bring to a simmer over medium heat. Keep warm.
04 -
Dip each tortilla quickly in warm sauce, add 2 to 3 tablespoons chicken filling, roll tightly, and place seam-side down in the prepared dish.
05 -
Pour the remaining green chile sauce over the rolled tortillas and sprinkle with the remaining 1 cup cheddar.
06 -
Bake uncovered for 25 to 30 minutes until the cheese is melted, bubbling, and golden in spots. Cool slightly before serving.
# Notes:
01 -
Dipping corn tortillas in warm sauce helps prevent cracking.
02 -
Use mild or hot green chiles to control the heat.
03 -
Assemble up to one day ahead and refrigerate before baking.
04 -
Store leftovers refrigerated for up to 4 days.