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Delightful Chicken & Cheese Enchiladas with Green Chili

A quick and easy recipe for chicken and cheese enchiladas with a zesty green chili kick, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken Leftovers work great!
  • 1 cup shredded cheese Cheddar or Mexican blend—your choice!
  • 1 can (10 oz) diced green chilies
  • 1/2 cup sour cream
  • 1 can (10 oz) enchilada sauce
  • 8 small flour tortillas
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • optional Chopped cilantro For garnishing

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the shredded chicken, diced green chilies, sour cream, cumin, and a pinch of salt and pepper.
  3. Spread a bit of enchilada sauce on the bottom of a baking dish to prevent sticking.
  4. Take a tortilla, fill it with your chicken mixture, sprinkle some cheese inside, and roll it up tightly. Repeat this step until the filling is all gone.
  5. Place the rolled enchiladas seam-side down in your baking dish.
  6. Pour the remaining enchilada sauce over the top and sprinkle with cheese.
  7. Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden.
  8. Let the enchiladas cool for a few minutes, garnish with chopped cilantro, and serve.

Notes

For a quicker option, use rotisserie chicken. You can substitute enchilada sauce with salsa or a creamy white sauce. For a veggie version, replace chicken with black beans or sautéed vegetables.