Creamy Green Chile Chicken Enchiladas
Rolled corn tortillas filled with creamy chicken and green chiles, baked under green chile sauce and melted cheese.
Equipment
- Large mixing bowl
- 9 by 13 inch glass baking dish
- Small saucepan
Ingredients
Main Ingredients
- 2 cup cooked chicken shredded, plus 1/2 cup more
- 2 cup shredded Monterey Jack cheese divided, plus 1/2 cup more
- 1 can diced green chiles 4 oz
- ¾ cup sour cream
- ¼ tsp salt
- ½ tsp black pepper
- 1 can green chile enchilada sauce 20 oz
- 12 small corn tortillas
- 1 light coating of cooking spray for greasing the dish
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a 9 by 13 inch dish.
- Filling. Mix the chicken, 1 1/2 cups of cheese, green chiles, sour cream, salt, and pepper.
- Sauce. Simmer the enchilada sauce and dip each tortilla briefly to soften it.
- Roll. Fill each tortilla with 2 to 3 tablespoons of filling and place it seam side down in the dish.
- Bake. Cover with the remaining sauce and 1 cup of cheese and bake 25 to 30 minutes until bubbly.
- Finish. Broil 1 to 3 minutes if you like golden spots, then rest before serving.
Notes
Substitutions: Use flour tortillas for a softer texture or mozzarella for part of the cheese.
Tips: Dip the tortillas briefly so they stay soft without turning soggy.
Storage: Refrigerate for up to three days or freeze the assembled dish for up to two months.