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Chicken & Cheese Enchiladas with Green Chili

A quick and delicious recipe for Chicken & Cheese Enchiladas with Green Chili that's perfect for busy weeknight dinners. Gather your family around for a comforting feast!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups cooked, shredded chicken Rotisserie makes it even easier!
  • 1 cup shredded cheddar cheese Or mix it with Monterey Jack for extra flair.
  • 1 can (10 oz) green enchilada sauce You can also make your own if you’re feeling adventurous!
  • 8 pieces flour tortillas Soft and fluffy.
  • 1 can (4 oz) diced green chilies
  • 1/2 cup sour cream Optional for serving.
Optional Toppings
  • diced fresh cilantro For garnish.
  • sliced olives For garnish.
  • dollop of guacamole For garnish.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, mix together the shredded chicken, 1/2 cup of cheddar cheese, diced green chilies, and a splash of enchilada sauce.
Assembly
  1. Spoon a generous amount of the chicken mixture onto each tortilla, roll it up tightly, and place them seam-side down in a greased 9x13-inch baking dish.
  2. Pour the remaining enchilada sauce over the top, and sprinkle the rest of your cheese.
Baking
  1. Pop the dish into the oven and bake for about 20-25 minutes, or until bubbly and slightly golden on top.
  2. Once out of the oven, let it cool for a minute and then serve hot with a dollop of sour cream and your choice of toppings.

Notes

This recipe is versatile; feel free to use leftover chicken or even substitute with shredded beef or black beans. Store leftovers in an airtight container for 3-5 days in the fridge and reheat with water to keep them moist.