This Mexican Green Chile, Chicken, and Cheese Enchiladas recipe is a delightful combination of tender shredded chicken, rich cheese, and flavorful green chiles, all wrapped in soft tortillas and smothered in a savory green chile sauce.
Ingredients:
- 2 cups shredded rotisserie chicken
- 2 cups shredded Monterey Jack cheese (or cheddar)
- 1 (4 oz) can diced green chiles
- 8 small flour or corn tortillas
- 2 cups green enchilada sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ cup sour cream (optional, for serving)
- ¼ cup fresh cilantro, chopped (for garnish)
Instructions:
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Prepare the filling: In a large bowl, combine shredded chicken, 1 cup of cheese, diced green chiles, cumin, chili powder, and a pinch of salt and pepper. Mix well.
- Sauté the onion and garlic: In a skillet over medium heat, sauté the chopped onion until soft, about 4-5 minutes. Add garlic and cook for an additional minute.
- Warm the tortillas: If using flour tortillas, lightly warm them in the microwave or in a dry skillet to make them more pliable.
- Assemble the enchiladas: Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in the baking dish.
- Pour the sauce: Once all enchiladas are assembled, pour the green enchilada sauce evenly over them, making sure they are well covered. Sprinkle the remaining 1 cup of cheese on top.
- Bake the enchiladas for 20-25 minutes or until the cheese is bubbly and slightly golden.
- Serve: Garnish with fresh cilantro and serve with sour cream on the side.
Enjoy these enchiladas with a side of Mexican rice or refried beans for a complete and satisfying meal!
