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.
Notes
Feel free to add jalapeños for extra heat or black beans for added texture and fiber.