Description
Tender shredded chicken wrapped in soft tortillas, smothered in zesty green enchilada sauce, and baked with plenty of melted cheese. This easy Mexican-inspired dinner is perfect for busy weeknights and family gatherings.
Ingredients
Chicken Filling
- 3 cups cooked shredded chicken
- ½ cup sour cream
- 1 can diced green chilies (4 oz)
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup shredded Monterey Jack cheese
Assembly
- 8 flour tortillas (8-inch)
- 2 cups green enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the right temperature for evenly baking the enchiladas.
- Prepare Chicken Mixture: In a large bowl, combine the shredded cooked chicken, sour cream, diced green chilies, garlic powder, onion powder, and 1 cup of Monterey Jack cheese. Mix thoroughly to create a creamy and flavorful filling.
- Prepare Baking Dish: Grease a 9×13-inch baking dish lightly. Spread ½ cup of the green enchilada sauce evenly on the bottom of the dish to prevent sticking and add flavor.
- Assemble Enchiladas: Divide the chicken mixture evenly among the 8 flour tortillas. Roll each tortilla tightly around the filling and place them seam-side down into the prepared baking dish, arranging them close together.
- Add Sauce and Cheese: Pour the remaining 1½ cups of green enchilada sauce evenly over the rolled enchiladas. Then sprinkle the remaining 1 cup of Monterey Jack cheese and 1 cup of cheddar cheese on top for a rich, cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese is bubbly and beginning to turn golden brown.
- Garnish and Serve: Remove the enchiladas from the oven and garnish with fresh cilantro if desired. Serve warm, ideally with complementary sides such as rice or beans.
Notes
- Rotisserie chicken works great for this recipe to save time.
- Add sliced jalapeños inside the filling or on top for extra heat if desired.
- Serve with Mexican rice, refried beans, or a fresh green salad for a complete meal.
- Flour tortillas can be substituted with corn tortillas for a gluten-free version.
- Leftover enchiladas reheat well in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
