Green Chili Chicken Enchiladas

A comforting and flavorful dish of shredded chicken wrapped in corn tortillas, topped with green chili sauce and cheese, baked to perfection.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 500

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups Shredded Cooked Chicken Can use rotisserie chicken for convenience.
1 can (about 10 ounces) Green Chili Sauce A tomatillo sauce can be a lovely alternative.
8-10 pieces Corn Tortillas For gluten-free option, choose corn tortillas.
2 cups Shredded Cheese Mexican blend or Monterey Jack; can use dairy-free cheese if desired.
1 cup Sour Cream Can be substituted with Greek yogurt for a healthier twist.
1 bunch Chopped Cilantro Can substitute with green onions.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a medium bowl, combine the shredded chicken, 1/2 cup of green chili sauce, and cilantro. Stir until well coated.
Lightly warm the corn tortillas on a skillet for about 10-15 seconds on each side.

Assembly and Baking

Spread a little green chili sauce on the bottom of your baking dish.
Place a generous scoop of the chicken mixture in the center of each tortilla, roll it up, and place it seam-side down in the dish.
Once all enchiladas are in the dish, pour the remaining green chili sauce over the top, sprinkle with shredded cheese, and cover with foil.
Bake for 20 minutes, then remove the foil and bake for an additional 5 minutes or until the cheese is bubbly and golden.
Let the enchiladas sit for a few minutes, then add a dollop of sour cream and a sprinkle of cilantro on top.

Serving

Serve warm and enjoy!

Notes

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Freeze individual portions tightly in plastic wrap and then in a freezer bag. Thaw in the fridge overnight and reheat in the oven at 350°F for 15-20 minutes.