Description
Comforting enchiladas filled with shredded chicken, zesty green chiles, and topped with creamy sauce and cheese.
Ingredients
- 2 cups shredded cooked chicken
- 1 can (4 oz) diced green chiles
- 2 cups sour cream
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 flour tortillas
- 1 can (10 oz) enchilada sauce
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Combine shredded chicken, diced green chiles, sour cream, garlic powder, cumin, salt, and pepper in a bowl.
- Spread a thin layer of enchilada sauce at the bottom of a baking dish.
- Fill each tortilla with a portion of the chicken mixture and roll tightly.
- Place the rolled enchiladas seam side down in the baking dish.
- Pour the rest of the enchilada sauce over the top and sprinkle with shredded cheese.
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
- Let cool slightly before digging in!
Notes
These enchiladas can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican