Creamy Green Chile Chicken Enchiladas
A rich, cheesy dish packed with irresistible Southwestern flavor, featuring tender chicken wrapped in soft tortillas and baked to golden perfection.
Servings: 6 servings
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
- Saucepan
Ingredients
Ingredients
- 2.5 cups cooked, shredded chicken
- 2.5 cups Monterey Jack cheese, shredded (divided; can use mozzarella or a blend for extra meltiness)
- 1 can green chiles (4 oz)
- 3/4 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can green chile enchilada sauce (20 oz)
- 12-14 pieces small corn or flour tortillas
- as needed nonstick cooking spray
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch glass baking dish with nonstick cooking spray.
- In a large bowl, combine the shredded chicken, 1 1/2 cups of Monterey Jack cheese, green chiles, sour cream, salt, and black pepper. Stir until the filling is well blended.
- Pour the enchilada sauce into a small saucepan and heat it on the stove until it’s just simmering.
- Working one at a time, quickly dip each tortilla into the warm enchilada sauce to soften. This will make them easier to roll and less likely to crack.
- Place about 2–3 tablespoons of the chicken mixture onto each tortilla. Roll them up tightly and arrange seam-side down in your prepared baking dish.
- Once all enchiladas are arranged in the pan, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining 1 cup of Monterey Jack cheese across all the enchiladas.
- Bake for 25–30 minutes, or until the cheese is melted and bubbly.
- For extra golden brown, bubbly cheese, switch your oven to broil for an additional 1–3 minutes—but watch closely to avoid burning.
- Let the enchiladas cool slightly before serving hot. Garnish as you like!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, wrap enchiladas tightly in foil inside a freezer-safe dish and freeze for up to 3 months.