Green Chili Chicken Enchiladas
Creamy, tangy, and just spicy enough, these enchiladas are perfect for busy weeknights and potlucks. A comfort food with a fresh green salsa vibe.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken Rotisserie or poached chicken works great.
- 1 can diced green chilies (10 oz)
- 1 cup sour cream
- 1 cup shredded cheese Cheddar or Monterey Jack.
- 1 can green enchilada sauce (10 oz)
- 8 small flour or corn tortillas Flour stays softer; corn are traditional.
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine the shredded chicken, diced green chilies, sour cream, half of the shredded cheese, garlic powder, cumin, salt, and pepper. Stir until everything is evenly coated.
- If using corn tortillas, warm them a few seconds per side in a dry skillet or microwave a stack wrapped in a damp towel to make them pliable. Flour tortillas can be used straight from the package.
- Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Fold in the sides and roll tightly.
- Place each rolled tortilla seam-side down in the prepared baking dish. Fit them snugly in rows.
- Pour the green enchilada sauce evenly over the enchiladas, making sure the tops are covered.
- Sprinkle the remaining shredded cheese across the top.
Baking
- Bake for 30–35 minutes, until the cheese is bubbly and edges are lightly golden.
- Remove from the oven and let rest for 10–15 minutes before serving.
Notes
These enchiladas are a meal on their own but can be paired with a crisp salad, Mexican rice, or beans. For potlucks, mini tortillas and smaller portions work great.