Mexican Green Chile Enchiladas (Print Version)
# Ingredients:
→ Filling
01 -
2 cups cooked and shredded chicken
02 -
1 can (4 oz) diced green chiles
03 -
1/2 cup sour cream
04 -
1/2 cup cream cheese, softened
05 -
1 cup shredded Mexican cheese blend or Monterey Jack
06 -
Salt and pepper to taste
→ Green Chile Sauce
07 -
1 can (15 oz) green enchilada sauce
08 -
1/2 cup sour cream
09 -
1/4 cup fresh cilantro, chopped (optional)
→ Enchiladas
10 -
8-10 small flour or corn tortillas
11 -
1 1/2 cups shredded Mexican cheese blend for topping
# Instructions:
01 -
In a large bowl, combine the shredded chicken, diced green chiles, sour cream, cream cheese, and 1 cup of shredded cheese. Season with salt and pepper. Mix until everything is well incorporated and creamy.
02 -
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
03 -
Warm the tortillas slightly in a microwave or on a skillet to make them pliable and easier to roll.
04 -
Spoon about 2-3 tablespoons of the chicken mixture into each tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
05 -
In a bowl, whisk together the green enchilada sauce and sour cream until smooth. Stir in the chopped cilantro if using.
06 -
Pour the green chile sauce evenly over the rolled enchiladas, making sure they are well covered.
07 -
Sprinkle the remaining shredded cheese generously over the enchiladas.
08 -
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
09 -
Garnish the enchiladas with fresh cilantro, diced avocado, or a drizzle of sour cream if desired. Serve with Mexican rice, refried beans, or a fresh side salad.