Green Chile Chicken Enchiladas
Creamy chicken enchiladas with green sauce and cheese
Equipment
- 13x9-inch baking dish
Ingredients
- 4 cups rotisserie chicken, cut into small pieces
- cooking oil
- 1 clove garlic, minced
- 1 cup onion, chopped
- 2 medium jalapenos, minced (seeds and membranes removed)
- 8 ounces cream cheese, cut into cubes
- ½ cup sour cream
- (1) 4.5-ounce can chopped green chiles
- (8) 6-inch corn tortillas
- (2) 10-ounce cans green chili enchilada sauce
- 2 cups Mexican blend cheese, shredded
- cooking spray
Instructions
- Preheat oven to 400°F.
- Optional step: Heat a large skillet on medium. Brush the tortillas with cooking oil and then fry each side for a few seconds in the pan. This will make the tortillas more resistant to becoming soggy from the sauce. Set aside covered.
- In the same skillet, add 1 tablespoon of cooking oil, then add onions and jalapeños, and cook on medium-low until the onions are translucent, about 3 minutes.
- Add the garlic and cook until fragrant, about 20-30 seconds.
- Add the green chiles and cream cheese, stirring until the cheese melts. Remove from the heat, add the chicken, then the sour cream. Stir.
- Evenly distribute the chicken mixture between the tortillas. Roll up the tortillas and place them in a 13x9-inch baking dish coated with cooking spray.
- Pour over the enchilada sauce and sprinkle with cheese.
- Bake for 15 minutes or until the cheese melts and the enchiladas are hot throughout.
- Garnish with pico de gallo and cilantro. Serve immediately.
Notes
Pico de Gallo
Click here for my pico de gallo recipe.Tortillas
Corn or flour tortillas may be used for this recipe.Nutrition
Calories: 360kcalCarbohydrates: 24gProtein: 35gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 101mgSodium: 1303mgPotassium: 434mgFiber: 4gSugar: 8gVitamin A: 833IUVitamin C: 13mgCalcium: 341mgIron: 2mg
Tried this recipe?Let us know how it was!