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Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

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.

Pour about 1/2 cup of the green enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.

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.

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.

Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Pour the remaining green enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining Monterey Jack cheese over the top.

Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

Remove from the oven and let stand for 5 minutes before serving. Garnish with sour cream and fresh cilantro, if desired.


Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

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.

Pour about 1/2 cup of the green enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.

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.

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.

Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Pour the remaining green enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining Monterey Jack cheese over the top.

Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

Remove from the oven and let stand for 5 minutes before serving. Garnish with sour cream and fresh cilantro, if desired.
