Green Chile Chicken Enchiladas
These Green Chile Chicken Enchiladas are loaded with chiles, chicken and cheese. Super easy recipe, that’s perfect for a quick weeknight meal!
Servings 6
Calories 486kcal
Ingredients
- 2 cups cooked chicken
- 1 tablespoon olive oil
- 1/2 onion diced
- 4 cloves garlic minced
- 1 (7-ounce) can diced green chiles
- 1 (14 ounce) can green chile enchilada sauce
- 1/2 cup sour cream
- 6 ounces cream cheese softened
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 3 cups shredded pepper jack cheese
- 10 corn tortillas
Instructions
- Preheat oven to 375 degrees
- In a small skillet heat olive oil on medium heat and add onions. Cook 3-5 minutes then add garlic and cook another 30 seconds. Remove from heat.
- In a medium bowl whisk 1/2 cup enchilada sauce, 1/4 cup sour cream until combined. Mix in chicken, onions, garlic, cream cheese, chiles, cumin, salt, pepper and 1 1/2 cups pepper jack cheese.
- In a small bowl add the remaining enchilada sauce and the remaining 1/4 cup sour cream and whisk until combined.
- Spray a 9x13 baking dish with cooking spray.
- Place a few corn tortillas on a microwave safe plate and cover with a damp paper towel. Heat 30-45 seconds to steam.
- Then add about 1/2 cup chicken mixture to each tortilla, roll up and place seam-side down in the baking dish. Repeat until they are done. Pour the enchilada sauce mixture over the rolled tortillas. Sprinkle the remaining cheese over the top
- Bake uncovered for 30-35 minutes or until hot and bubbly.
Video
Notes
Pepper Jack cheese can be swapped out for a Mexican blend of cheese or just cheddar cheese.
Soft flour tortillas can be used instead of corn. No need to pre-cook flour tortillas prior to assembling the enchiladas.
Nutrition
Serving: 1 Serving | Calories: 486kcal | Carbohydrates: 44g | Protein: 33g | Fat: 56g | Saturated Fat: 18g | Polyunsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 537mg | Fiber: 8g | Sugar: 12g
