Description
Creamy, cheesy, and full of bold green chile flavor, these easy chicken enchiladas are the ultimate comfort food for busy weeknights.
Ingredients
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- ½ onion, diced
- 4 cloves garlic, minced
- 1 (7-ounce) can diced green chiles
- 1 (14-ounce) can green chile enchilada sauce
- ½ cup sour cream, divided
- 6 ounces cream cheese, softened
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- 3 cups shredded pepper jack cheese, divided
- 10 corn tortillas
Instructions
- Preheat oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with nonstick spray.
- In a skillet, heat olive oil over medium. Sauté the onion for 3–5 minutes, then add garlic and cook for 30 seconds. Remove from heat.
- In a bowl, whisk together ½ cup enchilada sauce with ¼ cup sour cream.
- Mix in the cooked chicken, sautéed onions and garlic, cream cheese, green chiles, cumin, salt, pepper, and 1½ cups of shredded cheese.
- In a separate bowl, combine the remaining enchilada sauce with the remaining ¼ cup sour cream.
- Steam tortillas by microwaving them covered with a damp paper towel for 30–45 seconds until soft.
- Fill each tortilla with about ½ cup of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the enchilada sauce mixture evenly over the top.
- Sprinkle with the remaining 1½ cups of cheese.
- Bake uncovered for 30–35 minutes, until hot and bubbly.
- Let cool slightly before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- Swap pepper jack cheese with Monterey Jack or cheddar if preferred.
- Garnish with chopped cilantro, green onions, or a squeeze of lime for extra flavor.
- Leftovers reheat well and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 486
- Sugar: 4g
- Sodium: 790mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg
