Chicken and Green Chili Enchiladas
Dive into layers of bold, zesty flavor with these irresistible Chicken and Green Chili Enchiladas! Packed with tender shredded chicken, creamy sour cream, and a kick of diced green chilies, this dish is smothered in rich green enchilada sauce and a melty blend of Monterey Jack and cheddar cheeses. Wrapped in warm, pliable corn tortillas, these enchiladas bake to bubbly perfection in just under 30 minutes. With its blend of creamy, tangy, and mildly spicy notes, this recipe is a true crowd-pleaser for weeknight dinners or festive gatherings. Garnish with fresh cilantro for a burst of color and serve alongside rice or a crisp green salad for a meal everyone will love. Whether you're craving comfort food or a classic Mexican-inspired dish, these enchiladas deliver unbeatable flavor in every bite!
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Recipe Information
Ingredients
- 4 cups Shredded cooked chicken
- 2 4-ounce cans Green chilies (diced, canned)
- 1 cup Sour cream
- 4 ounces Cream cheese (softened)
- 2 cups Green enchilada sauce
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 12 pieces Corn tortillas
- 2 tablespoons Olive oil
- 2 tablespoons Chopped fresh cilantro (optional for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, diced green chilies, cream cheese, sour cream, salt, and black pepper. Mix until evenly combined.
Pour 1/2 cup of the green enchilada sauce into the bottom of a 9x13-inch baking dish to coat it lightly.
Heat the corn tortillas in a dry skillet over medium heat for 15–20 seconds on each side or until pliable. Alternatively, lightly brush them with olive oil and heat in the microwave for 20–30 seconds.
Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish.
Repeat the process with the remaining tortillas and filling, lining them up snugly in the dish.
Pour the remaining green enchilada sauce evenly over the rolled tortillas, ensuring they are all well-covered.
Sprinkle the shredded Monterey Jack and cheddar cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with freshly chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
5496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.2 g | 346% | |
| Saturated Fat | 135.4 g | 677% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1373 mg | 458% | |
| Sodium | 10463 mg | 455% | |
| Total Carbohydrate | 337.9 g | 123% | |
| Dietary Fiber | 52.1 g | 186% | |
| Total Sugars | 48.1 g | ||
| Protein | 438.4 g | 877% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3370 mg | 259% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 5121 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
