These Green Chile Chicken Enchiladas are not only easy to make, they are packed full of flavor. And you can easily use leftover chicken for a budget-friendly meal.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10 enchiladas
Green Chile Chicken Enchiladas
2 cups (16 ounces) green chile enchilada sauce
3 cups cooked and shredded chicken
4.5 ounce can diced green chiles
1 cup sour cream
2 cups shredded Monterey Jack cheese, divided
10 medium sized tortillas
Chopped cilantro, and diced tomatoes for garnish (optional)
Preheat oven to 350º F degrees.
Spray the bottom of a deep 9x13-inch baking with cooking spray, set aside.
Spread 1/2 cups of enchilada sauce in a thin layer on the bottom of the baking dish.
In a large bowl, combine cooked, shredded chicken, 1/2 cup enchilada sauce, green chiles, sour cream, and half the Monterey Jack cheese.
Place a few tablespoons of the chicken mixture down the center of each tortilla, then roll them up and place them seam side down in a single layer in the baking dish.
Pour the remaining enchilada sauce on top of the tortillas and sprinkle the remaining cheese on top.
Bake for 20-30 minutes until the sauce is bubbly and the cheese is melted. Top with chopped cilantro and diced tomatoes, if desired, and serve.
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