Green Chicken Enchiladas
A simple and tasty dish made with shredded chicken, cheese, and green enchilada sauce rolled in corn tortillas and baked until warm and bubbly.
Ingredients
- 2 ½ cups cooked, shredded chicken
- 2 ⅓ cups shredded mozzarella cheese
- 2 ⅓ cups shredded Monterey Jack cheese
- ¾ cup sour cream
- 2 tablespoons taco seasoning
- 10 (6-inch) corn tortillas
- 1 can green enchilada sauce (28 oz)
- Finely chopped cilantro (optional, for garnish)
- Red pepper flakes (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and place a rack in the center.
- In a large mixing bowl, combine shredded chicken with 1½ cups mozzarella, 1½ cups Monterey Jack, sour cream, and taco seasoning.
- Wrap corn tortillas in a damp towel and microwave for 1 minute to soften.
- Warm the green enchilada sauce in a small skillet over medium-low heat.
- Dip each tortilla in the sauce, then spoon about ⅓ cup of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in a 9x13-inch baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with remaining cheeses.
- Bake for 25 minutes until bubbling and cheese is melted and browned. Let sit for 5 minutes before serving.
- Garnish with cilantro and red pepper flakes if desired.
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Notes
Store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave.