Creamy Green Chile Chicken Enchiladas
Creamy Green Chile Chicken Enchiladas are a comforting dish filled with shredded chicken, Monterey Jack cheese, and green chiles, all wrapped in tortillas and topped with enchilada sauce.
Servings: 4 servings
Equipment
- Mixing Bowl
- 9x13 inch Baking Dish
- Saucepan
Ingredients
Ingredients
- 2.5 cups cooked, shredded chicken (about 2–3 boneless chicken breasts, cooked and shredded)
- 2.5 cups Monterey Jack cheese, shredded (divided; can use mozzarella or a blend for extra meltiness)
- 1 can green chiles (4 oz, drained)
- 3/4 cup sour cream (room temperature recommended)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can green chile enchilada sauce (20 oz, warmed)
- 12-14 pieces small corn or flour tortillas (softened before filling)
- as needed nonstick cooking spray (to grease the baking dish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch glass baking dish with nonstick spray.
- In a bowl, mix cooked shredded chicken, 1 1/2 cups Monterey Jack cheese, the drained green chiles, sour cream, salt, and black pepper until well combined. Taste and adjust seasoning if needed.
- Heat the 20 oz can of green chile enchilada sauce in a small saucepan over medium heat until just simmering. Keep warm to make tortillas pliable and for topping.
- Working one at a time, dip each tortilla briefly in the warm enchilada sauce to soften — just a quick dunk so they’re pliable but not soggy.
- Spoon 2–3 tablespoons of the chicken mixture down the center of each softened tortilla, roll up tightly, and place seam-side down in the prepared baking dish. Fit filled tortillas snugly in the dish.
- Pour the remaining warm enchilada sauce over the rolled enchiladas, spreading it to coat evenly. Sprinkle the remaining 1 cup Monterey Jack cheese over the top.
- Bake uncovered for 25–30 minutes until bubbling and heated through. For a golden top, switch to broil and broil 1–3 minutes, watching carefully to avoid burning.
- Remove from oven and let cool slightly for 5 minutes before serving so the sauce sets a bit.
Notes
Use slightly warm tortillas to prevent tearing. You can also use rotisserie chicken to save time. Store leftovers in an airtight container in the fridge for up to 3–4 days.