Green Chili Chicken Enchiladas
Delicious and comforting Green Chili Chicken Enchiladas made with shredded chicken, zesty green chili sauce, wrapped in flour tortillas, and topped with melty cheese.
Ingredients
Main Ingredients
- 2 cups shredded chicken Cooked and shredded; rotisserie chicken works well.
- 1 cup green chile sauce Can adjust the spice level according to preference.
- 1 cup shredded cheese (cheddar or Monterey Jack) Feel free to use pepper jack for extra spice.
- 8 pieces flour tortillas Corn tortillas can be used as an alternative.
- 1 cup sour cream For serving on top.
Spices and Oils
- 1 tablespoon olive oil Used for cooking the chicken.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper Adjust according to preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the shredded chicken, garlic powder, onion powder, salt, and pepper. Cook for about 5 minutes, stirring occasionally.
- Pour half of the green chili sauce into the skillet and stir in half of the shredded cheese until combined.
Assembling the Enchiladas
- Take a flour tortilla and spoon some of the chicken mixture into the center.
- Roll the tortilla tightly, tucking in the ends, and repeat until all tortillas are filled.
- Arrange the rolled enchiladas seam-side down in a baking dish.
- Pour the remaining green chili sauce over the enchiladas and top with the remaining shredded cheese.
Baking
- Bake in the preheated oven for about 20 to 25 minutes until the cheese is bubbly and golden brown.
- Remove from the oven and let cool for a few minutes before serving.
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Notes
For best results, serve enchiladas with a dollop of sour cream and consider pairing with Mexican rice, refried beans, or a fresh salad. Store leftovers in an airtight container for up to 3 days in the refrigerator.