Green Chile Chicken Cheese Enchiladas (Print Format)
Chicken, cheese, and green chiles fill soft tortillas baked in a creamy, savory sauce for a crowd-pleasing meal.
# Ingredients:
→ Enchilada Filling
01 -
2½ cups cooked shredded chicken, rotisserie or homemade
02 -
1 cup sharp cheddar cheese, shredded
03 -
1 4 oz can green chiles, mild or hot depending on preference
04 -
¾ cup sour cream
05 -
½ teaspoon salt
06 -
½ teaspoon black pepper
→ Other Ingredients
07 -
1 20 oz can green chile enchilada sauce
08 -
12–14 small corn tortillas
09 -
Nonstick cooking spray for coating the baking dish
# Steps:
01 -
Set your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with nonstick spray.
02 -
In a large mixing bowl, combine the cooked chicken, 1 cup of shredded cheddar, green chiles, sour cream, salt, and pepper. Stir until everything is evenly combined and creamy.
03 -
Pour the enchilada sauce into a small saucepan and bring to a simmer over medium heat. Keep warm.
04 -
Dip each tortilla quickly into the warm enchilada sauce to soften. Then, spoon about 2–3 tablespoons of the chicken mixture into the center of the tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
05 -
Pour the remaining enchilada sauce over the top of the rolled tortillas, making sure they are fully covered. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
06 -
Bake uncovered for 25–30 minutes, or until the cheese is melted, bubbly, and golden in spots. Let cool slightly before serving.
# Tips:
01 -
To save time, use a store-bought rotisserie chicken.