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Delightful Chicken & Cheese Enchiladas with Green Chili

A quick and easy recipe for delicious chicken and cheese enchiladas topped with green chili, perfect for weeknight dinners or gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked and shredded chicken A great way to use leftovers!
  • 1 cup shredded cheese Recommended: cheddar or Monterey Jack
  • 1 can (4 oz) diced green chilies
  • 1 cup enchilada sauce Homemade or store-bought
  • 8 pieces flour tortillas You can use whole wheat for a healthier option
  • 1/2 cup sour cream Optional, for indulgence
  • to taste pieces fresh cilantro For garnish, optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). This is major key!
  2. In a bowl, combine the shredded chicken, half of the shredded cheese, and the diced green chilies.
  3. Scoop a generous portion of the chicken mixture into each flour tortilla, roll them up tightly, and place them seam-side down in a greased baking dish.
  4. Pour the enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
  5. Place the baking dish in the preheated oven and bake for about 20-25 minutes or until the cheese is melty and bubbly.
  6. Once out of the oven, spoon some sour cream atop and sprinkle with fresh cilantro.

Notes

These enchiladas can be assembled ahead of time and stored in the fridge. Feel free to add veggies like bell peppers or switch up the cheese type for a different flavor. If tortillas tear a bit, embrace the rustic look!