Green Chicken Enchiladas Recipe
Comforting green chicken enchiladas with a creamy, cheesy filling and bright enchilada sauce.
Equipment
- 9x13-inch Casserole Dish
- Mixing Bowl
- Spoon or spatula
- Measuring cups and spoons
Ingredients
- 3 cups shredded rotisserie chicken
- 4 oz can diced green chiles
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp onion powder
- 8 large corn tortillas
- 2 1/2 cups green enchilada sauce
- 8 tbsp sour cream
- 3 cups shredded Colby Jack or Monterey Jack cheese
Instructions
- Preheat the oven to 375°F (190°C). Spread about 1/2 cup of the green enchilada sauce evenly over the bottom of a 9x13-inch baking dish.
- In a large bowl, combine the shredded rotisserie chicken, diced green chiles (with their juices), ground cumin, garlic powder, salt, and onion powder; stir until the chicken is evenly coated.
- To assemble each enchilada, place some of the chicken mixture down the center of a corn tortilla, add about 1 tablespoon of sour cream, and sprinkle with shredded cheese (divide 1 1/2 cups of the cheese among the tortillas). Roll up the tortilla and place it seam-side down in the prepared dish.
- Repeat with the remaining tortillas and filling until all are assembled in the baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas so they are fully covered, then sprinkle the remaining 1 1/2 cups of cheese on top.
- Bake uncovered for 25 minutes, or until the cheese is melted, the sauce is bubbly, and the center is heated through.
- Remove from the oven and let the enchiladas rest for 5 minutes before serving.
Notes
- Use rotisserie chicken to save time.
- Warm tortillas briefly to make rolling easier.
- Adjust salt to taste depending on canned chiles and cheese.
- Leftovers keep well refrigerated for a few days.