Description
Delicious green chile chicken enchiladas filled with shredded chicken, green enchilada sauce, and melted cheese, wrapped in warm tortillas.
Ingredients
- 2 cups shredded cooked chicken
- 1 can (10 oz) green enchilada sauce
- 1 cup sour cream
- 2 cups shredded cheese (such as cheddar or Monterey Jack)
- 8 corn tortillas
- 1 small onion, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a skillet, heat olive oil over medium heat and sauté the diced onion until soft.
- In a bowl, mix the shredded chicken, half of the enchilada sauce, half of the cheese, and sautéed onion. Season with salt and pepper.
- Warm the tortillas in a dry skillet until pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place seam down in a baking dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 20-25 minutes until the cheese is bubbly and slightly golden.
- Garnish with chopped cilantro before serving.
Notes
For a spicier kick, add diced green chiles or jalapeños to the chicken mixture. Use a combination of cheeses for optimal creaminess.
