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Homemade Green Chili Chicken Enchiladas photo
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Green Chili Chicken Enchiladas

Comforting baked enchiladas filled with shredded chicken, green chiles, and melty cheese.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 2 cups shredded cooked chicken
  • 2 cups shredded Colby Jack cheese or Mexican blend cheese divided
  • 1 4-ounce can chopped green chiles
  • garlic salt and pepper to taste
  • 1 28-ounce can Las Palmas green chile enchilada sauce
  • 8 6-inch corn tortillas
  • 1 cup sour cream

Instructions

  • Preheat the oven to 350°F (175°C).
  • In a small bowl, mix the shredded chicken with 1 cup of the shredded cheese, the chopped green chiles, and garlic salt and pepper to taste.
  • Pour the enchilada sauce into a small skillet and heat until it comes to a simmer; reduce heat to keep warm.
  • Dip each corn tortilla into the warm enchilada sauce for a few seconds to soften, then place it on a work surface.
  • Place the softened tortilla in the baking dish and add about 1/3 cup of the chicken mixture and 2 tablespoons of sour cream down the center of the tortilla.
  • Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
  • Pour enough of the warm enchilada sauce over the rolled enchiladas to cover them, then sprinkle with the remaining 1 cup of shredded cheese.
  • Bake uncovered for 20 minutes, or until the cheese is melted and bubbly.

Equipment

  • 9x11 baking dish
  • small bowl
  • small skillet
  • spatula or spoon
  • Measuring cups and spoons

Notes

  • Dip tortillas in sauce so they soften and won’t crack when rolled.
  • Freshly shredded cheese melts better than pre-shredded cheese.
  • Use sour cream in a squeeze bottle or a sandwich bag with the corner cut for easy application.
  • If enchiladas were previously frozen, thaw overnight in the fridge before baking with sauce and cheese.