Green Chili Chicken Enchiladas
Transform your weeknight dinners with these irresistible Green Chili Chicken Enchiladas—packed with tender shredded chicken, zesty green chili enchilada sauce, and creamy sour cream, all wrapped in soft corn tortillas and topped with gooey Monterey Jack cheese. This flavorful dish is elevated with the warmth of diced green chilies, a dash of spices, and a sprinkle of fresh cilantro for garnish. Quick to prepare and perfect for cozy family meals or entertaining guests, these enchiladas come together in just 40 minutes, making them a must-try for busy schedules. Serve with your favorite sides like Spanish rice or a simple salad to complete this Tex-Mex feast!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Green chili enchilada sauce
- 1 cup Sour cream
- 4 ounces Diced green chilies (canned)
- 2 cups Shredded Monterey Jack cheese
- 10 pieces Corn tortillas
- 1 tablespoon Olive oil
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
In a medium mixing bowl, combine the green chili enchilada sauce, sour cream, and diced green chilies. Stir until smooth and set aside.
Heat the olive oil in a skillet over medium heat. Lightly toast each corn tortilla for about 10-15 seconds per side, just until pliable, then place on a plate lined with paper towels.
Spread 1/2 cup of the green chili sauce mixture evenly on the bottom of the prepared baking dish.
In a separate mixing bowl, combine the shredded chicken with 1/2 cup of the green chili sauce mixture, salt, and black pepper. Stir to coat the chicken evenly.
Scoop about 1/4 cup of the chicken mixture onto each tortilla. Sprinkle a small amount of shredded Monterey Jack cheese on top of the chicken, then roll the tortilla tightly and place it seam-side down in the baking dish.
Repeat the process with the remaining tortillas and chicken mixture until the dish is filled with enchiladas arranged in a single layer.
Pour the remaining green chili sauce mixture evenly over the top of the enchiladas, making sure they are fully coated. Sprinkle the remaining shredded Monterey Jack cheese on top.
Cover the dish loosely 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.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with freshly chopped cilantro if desired and serve warm.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1627 mg | 71% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.1 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 575 mg | 44% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 756 mg | 16% | |
*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.
