Creamy Green Chile Chicken Enchiladas
Delicious and comforting enchiladas filled with juicy chicken, melted cheese, and a creamy sauce, perfect for family meals or entertaining friends.
Ingredients
Filling
- 2.5 cups cooked, shredded chicken Use leftover chicken for convenience.
- 2.5 cups Monterey Jack cheese, shredded Can substitute with mozzarella or a blend for extra meltiness.
- 1 can green chiles (4 oz)
- ¾ cup sour cream
- ½ teaspoon salt
- ½ teaspoon black pepper
Assembly
- 1 can green chile enchilada sauce (20 oz)
- 12-14 pieces small corn or flour tortillas
- Nonstick as needed cooking spray For greasing the baking dish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch glass baking dish with nonstick cooking spray.
- In a large bowl, combine the shredded chicken, 1 1/2 cups of Monterey Jack cheese, green chiles, sour cream, salt, and black pepper. Stir until the filling is well blended.
Assembly & Baking
- Pour the enchilada sauce into a small saucepan and heat it on the stove until it’s just simmering.
- Working one at a time, quickly dip each tortilla into the warm enchilada sauce to soften.
- Place about 2–3 tablespoons of the chicken mixture onto each tortilla. Roll them up tightly and arrange seam-side down in the prepared baking dish.
- Once all enchiladas are arranged in the pan, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining 1 cup of Monterey Jack cheese across all the enchiladas.
- Bake for 25–30 minutes, or until the cheese is melted and bubbly.
- For extra golden brown, bubbly cheese, switch your oven to broil for an additional 1–3 minutes—watch closely to avoid burning.
Serving
- Let the enchiladas cool slightly before serving hot. Garnish as you like!
Notes
These enchiladas are best served hot. Garnish with chopped cilantro, sliced green onions, or a dollop of sour cream. Can store leftovers in an airtight container in the fridge for up to three days.