Green Chili Chicken Enchiladas
A delightful twist on a classic favorite, combining tender chicken with zesty green chile sauce and melted cheese wrapped in flour tortillas.
Ingredients
Chicken Filling
- 2 cups shredded chicken Rotisserie or leftover chicken works well.
- 1 cup green chile sauce Adjust for more heat as needed.
- 1 cup shredded cheese (cheddar or Monterey Jack) You can mix different cheeses.
- 1 tablespoon olive oil For cooking chicken.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Wrap and Topping
- 8 pieces flour tortillas
- 1 cup sour cream For serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat.
- Add shredded chicken, garlic powder, onion powder, salt, and pepper to the skillet. Cook for about 5 minutes.
- Stir in half of the green chile sauce and half of the shredded cheese into the chicken mixture.
Assembly
- Place a spoonful of the chicken mixture in the center of each tortilla.
- Roll each tortilla, tucking in the sides, and place seam-side down in a baking dish.
- Pour the remaining green chile sauce over the enchiladas and sprinkle with the rest of the cheese.
Baking
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Serving
- Serve warm, garnished with sour cream, and optionally with cilantro or green onions.
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Notes
You can customize the heat level and add veggies or beans to the filling. For leftovers, store in an airtight container in the fridge for up to three days.