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Green Chile, Chicken and Cheese Enchiladas

A cozy, cheesy dish that combines shredded chicken, green chiles, and melted cheese, perfect for weeknight comfort meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken
  • 2 cups shredded Monterey Jack or mozzarella cheese, divided
  • 1 can (15 oz) green chile enchilada sauce
  • 1/2 cup sour cream
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 8 pieces corn or flour tortillas
  • 1 tablespoon olive oil For drizzling on top
  • to taste Fresh cilantro, for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the shredded chicken, 1 cup of cheese, sour cream, cumin, and garlic powder; mix until creamy and evenly seasoned.
  3. Warm the tortillas in a skillet until pliable.
  4. Spoon a couple of tablespoons of the chicken mixture down the center of each tortilla and roll tightly; place seam-side down in a buttered or oiled baking dish.
  5. Pour the green chile enchilada sauce evenly over the rolled tortillas.
  6. Sprinkle the remaining cheese on top and drizzle with olive oil.
Cooking
  1. Bake for about 25 minutes until the sauce is bubbling and the cheese is golden.
  2. Let rest for 5 minutes, then garnish with cilantro before serving.

Notes

Use rotisserie chicken for quicker preparation. Store leftovers in an airtight container for 3–4 days, or freeze for up to 2 months. Reheat in a 350°F oven.