Green Chile Chicken Enchiladas
Serves: 6-8
  • 2 cups cooked chicken
  • 1 tablespoon olive oil
  • ½ cup vegetable oil (for frying the tortillas)
  • ½ onion diced
  • 4 cloves garlic minced
  • 1-7 ounce can diced green chiles
  • 1-28 ounce can green chile enchilada sauce
  • ½ cup sour cream
  • ½ teaspoon cumin
  • 3 cups shredded pepper jack cheese
  • 12 corn tortillas
  • Optional toppings
  • avocados, cilantro, tomatoes, olives
  1. Preheat oven to 375 degrees
  2. In a small skillet heat olive oil on medium heat and add onions cook 3-5 minutes then add garlic and cook another minutes. Remove from heat
  3. In a medium bowl whisk 1 cup enchilada sauce, sour cream until combined. Mix in chicken, onions, garlic, chiles and 2 cups cheese
  4. Spray a 9x13 baking dish with cooking spray and add 1 cup of enchilada sauce to the bottom of the dish.
  5. In a small skillet heat ½ cup vegetable oil on medium high heat. Working one at a time fry the tortillas for 8-10 seconds per side. (This just helps prevent the tortillas from becoming soggy after baking) Transfer to a paper towel to drain.
  6. Then add about ½ cup chicken mixture to the each tortilla, roll up and place seam-side down in the baking dish. Repeat until they are done. Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle 1 cup cheese over the top
  7. Bake uncovered for 30-35 minutes or until hot and bubbly.
  8. *Soft flour tortillas can be used instead of corn. No need to pre-cook flour tortillas prior to assembling the enchiladas.
Recipe by Butter Your Biscuit at