Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas
Ingredients
For the Chicken Filling
- 2 cups cooked chicken, shredded
- 4 ounces cream cheese, softened
- 1/4 cup canned diced green chiles, drained
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Enchiladas
- 19 ounces green enchilada sauce
- 8 corn tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 2 tablespoons vegetable oil
For Garnish (Optional)
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, combine the shredded cooked chicken, softened cream cheese, diced green chiles, cumin, garlic powder, salt, and black pepper. Mix until well combined.
⏱️ 5 min
- 3
Pour about 1/2 cup of the green enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
⏱️ 1 min
- 4
Heat the vegetable oil in a small skillet over medium heat. Briefly dip each corn tortilla in the hot oil for about 10-15 seconds per side until softened and pliable. This prevents them from tearing when rolled. Alternatively, you can warm tortillas in the microwave between damp paper towels for 30 seconds.
⏱️ 5 min
- 5
Lay a softened tortilla flat. Spoon about 1/4 cup of the chicken filling down the center of the tortilla. Sprinkle with a small amount of shredded Monterey Jack cheese.
⏱️ 5 min
- 6
Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
⏱️ 5 min
- 7
Pour the remaining green enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining Monterey Jack cheese over the top.
⏱️ 2 min
- 8
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
⏱️ 25 min•🌡️ 375
- 9
Remove from the oven and let stand for 5 minutes before serving. Garnish with sour cream and fresh cilantro, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Green Chile Chicken Enchiladas
For the Chicken Filling
- 2 cups cooked chicken, shredded
- 4 ounces cream cheese, softened
- 1/4 cup canned diced green chiles, drained
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Enchiladas
- 19 ounces green enchilada sauce
- 8 corn tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 2 tablespoons vegetable oil
For Garnish (Optional)
- 1/4 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, combine the shredded cooked chicken, softened cream cheese, diced green chiles, cumin, garlic powder, salt, and black pepper. Mix until well combined.
⏱️ 5 min - 3
Pour about 1/2 cup of the green enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
⏱️ 1 min - 4
Heat the vegetable oil in a small skillet over medium heat. Briefly dip each corn tortilla in the hot oil for about 10-15 seconds per side until softened and pliable. This prevents them from tearing when rolled. Alternatively, you can warm tortillas in the microwave between damp paper towels for 30 seconds.
⏱️ 5 min - 5
Lay a softened tortilla flat. Spoon about 1/4 cup of the chicken filling down the center of the tortilla. Sprinkle with a small amount of shredded Monterey Jack cheese.
⏱️ 5 min - 6
Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
⏱️ 5 min - 7
Pour the remaining green enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining Monterey Jack cheese over the top.
⏱️ 2 min - 8
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
⏱️ 25 min•🌡️ 375 - 9
Remove from the oven and let stand for 5 minutes before serving. Garnish with sour cream and fresh cilantro, if desired.
⏱️ 5 min