Description
Creamy, cheesy, and full of bold Southwestern flavor, these Green Chile Chicken Enchiladas are a quick and comforting family dinner favorite made with tender shredded chicken, green chiles, sour cream, and melted cheese.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1½ cups shredded Monterey Jack or pepper jack cheese
- 1 can (4 oz) diced green chiles
- 1 tsp garlic powder
- 1 tsp ground cumin
- ½ tsp onion powder
- ¼ cup chopped fresh cilantro (optional)
- 8–10 small flour or corn tortillas
- 1 can (15 oz) green enchilada sauce
- ½ cup sour cream
- ¼ cup chicken broth
- Salt and pepper to taste
- Optional toppings: chopped green onions, extra cheese, fresh cilantro
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a bowl, combine shredded chicken, 1 cup cheese, diced green chiles, garlic powder, cumin, onion powder, and cilantro.
- In another bowl, whisk together enchilada sauce, sour cream, and chicken broth. Season with salt and pepper.
- Spoon 2–3 tablespoons of filling into each tortilla, roll, and place seam-side down in the baking dish.
- Pour sauce evenly over enchiladas and top with remaining cheese.
- Bake uncovered for 20–25 minutes until bubbly. Broil for 2–3 minutes for a golden top.
- Let cool slightly, garnish with desired toppings, and serve warm.
Notes
- Warm tortillas slightly before rolling to prevent tearing.
- Add a spoon of sauce inside the tortilla for extra moisture.
- Use rotisserie chicken to save time.
- For extra heat, add jalapeños or hot sauce.
- Freeze before baking for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg