green chili chicken enchiladas
Bold, comforting, and packed with flavor, these enchiladas combine tender chicken, smoky green chilies, and gooey cheese all wrapped in warm tortillas. Perfect for a quick and satisfying meal everyone will love.
Equipment
- Skillet
- Oven
- Baking Dish
Ingredients
Filling
- 2 cups cooked shredded chicken rotisserie chicken works well
- 1 cup diced green chilies choose mild or hot depending on your taste
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
Cheese and Sauce
- 2 cups shredded Monterey Jack or sharp cheddar cheese
- 1 cup sour cream
- 1 cup green enchilada sauce store-bought or homemade
- 8-10 corn or flour tortillas
Garnish
- to taste salt and pepper
- for garnish fresh cilantro chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic. Cook until softened and fragrant, about 3-5 minutes.
- Add diced green chilies and shredded chicken to the skillet. Stir and season lightly with salt and pepper. Remove from heat and stir in half of the shredded cheese.
- Warm the tortillas briefly in a dry pan or microwave to make them flexible.
- Spoon a generous amount of the chicken mixture into each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour green enchilada sauce evenly over the rolled tortillas and sprinkle the remaining cheese on top.
- Bake uncovered for 20-25 minutes or until the cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes. Garnish with chopped fresh cilantro before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Feel free to add jalapeños for extra heat or black beans for added texture and fiber.