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.
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.
Instructions
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.