Green Chili Chicken Enchiladas
These Green Chili Chicken Enchiladas are bursting with creamy, zesty flavor and are surprisingly easy to make—perfect for a comforting family dinner!
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
- Wooden Spoon or Spatula
- Measuring Cups
- Tin foil
- Dry skillet
Ingredients
- 2 cups shredded cooked chicken
- 2 cups shredded Colby Jack cheese divided
- 1 can (4-ounce) chopped green chiles
- garlic salt and pepper to taste
- 1 can (28-ounce) Las Palmas green chile enchilada sauce
- 8 6-inch corn tortillas
- 1 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C) for even and bubbly baking.
- In a mixing bowl, combine the shredded cooked chicken, 1 cup of shredded cheese, and the can of chopped green chiles. Season with garlic salt and pepper to taste, and mix well.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
- Spread about ½ cup of enchilada sauce on the bottom of a 9x13-inch baking dish. Spoon 2-3 tablespoons of the chicken mixture onto each tortilla center, then roll up tightly and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining 1 cup of shredded cheese evenly on top.
- Cover the dish with tin foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted and bubbly.
- Remove from oven, let cool a few minutes, then serve with a dollop of sour cream and optional toppings like fresh cilantro, diced tomatoes, or sliced jalapeños.
Notes
- Warming the tortillas before rolling prevents cracking and tearing.
- Use a good-quality enchilada sauce for best flavor results.
- Leftover filling works great for tacos or salads.
- You can assemble enchiladas ahead and refrigerate up to 24 hours before baking.
- Freeze assembled enchiladas for up to 2 months for meal prep convenience.