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Mexican Green Chile Enchiladas

Deliciously tangy Mexican Green Chile Enchiladas made with shredded chicken and melted cheese, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Use rotisserie chicken for speed.
  • 1.5 cups shredded Monterey Jack or cheddar cheese Divided; Monterey Jack melts extra creamy.
  • 1 can (10 ounces) diced green chiles Drain if very wet.
  • 1 can (15 ounces) green enchilada sauce
  • 6 small flour or corn tortillas Warm them so they don't tear.
  • 1/4 cup sour cream Optional for serving.
  • 1/2 teaspoon ground cumin
  • Salt and black pepper To taste.
  • Fresh cilantro, chopped For garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the shredded chicken with 1 cup of the cheese, diced green chiles, ground cumin, and a pinch each of salt and pepper; taste and adjust.
  3. Warm the tortillas in a dry skillet for 10–15 seconds per side.
  4. Spoon the chicken mixture down the center of each tortilla, roll them snugly, and place seam-side down in a greased baking dish.
  5. Pour the green enchilada sauce evenly over the rolled tortillas, and sprinkle the remaining 1/2 cup cheese on top.
  6. Bake for 25 minutes until the cheese bubbles and edges turn golden.
  7. Serve hot, garnished with cilantro and a dollop of sour cream if desired.

Notes

For a saucier bake, stir a little extra sauce into the chicken before rolling. Store in an airtight container for up to 3 days in the fridge, or freeze baked enchiladas for up to 2 months.