Description
A flavorful and comforting dish featuring shredded chicken, green chile sauce, and melted cheese wrapped in soft corn tortillas and baked to perfection.
Ingredients
- 2 cups cooked shredded chicken
- 1 1/2 cups green chile enchilada sauce
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 corn tortillas
- 1/2 cup diced green chiles (canned or roasted)
- 1/2 cup chopped onions
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
- Add shredded chicken and diced green chiles to the skillet. Stir to combine and season with salt and pepper. Remove from heat.
- In a bowl, mix green chile enchilada sauce with sour cream until well combined.
- Warm tortillas slightly to make them pliable.
- Spread a thin layer of the sauce mixture in the bottom of a 9×13 inch baking dish.
- Fill each tortilla with chicken mixture and a small amount of both cheeses. Roll up and place seam-side down in the dish.
- Pour the remaining sauce over the enchiladas and top with the remaining cheese.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Garnish with fresh cilantro if desired and serve hot.
Notes
- Use rotisserie chicken for convenience.
- Add jalapeños for extra spice.
- Can be made ahead and refrigerated before baking.