Quick Green Chile Chicken Enchiladas
Savor the comforting flavors of Mexican-inspired cuisine with these Quick Green Chile Chicken Enchiladas, a perfect dish for busy weeknights or casual gatherings. This recipe combines tender shredded chicken, zesty green enchilada sauce, and a creamy sour cream blend for enchiladas that are irresistibly rich and flavorful. Wrapped in warm, pliable corn tortillas and topped with a bubbling layer of melted Mexican blend cheese, these enchiladas are baked to golden perfection in just 25 minutes. A hint of diced green chiles adds a subtle, smoky spice, while optional fresh cilantro provides a vibrant finish. Easy to prepare and packed with bold flavors, this dish serves as the ultimate crowd-pleaser when paired with rice, beans, or a crisp green salad.
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Ingredients
- 3 cups Shredded cooked chicken
- 2 cups Green enchilada sauce
- 1 can (4 oz) Diced green chiles
- 1 cup Sour cream
- 2 cups Shredded Mexican blend cheese
- 12 pieces Corn tortillas
- 2 tablespoons Olive oil
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Step 2
In a large mixing bowl, combine the shredded chicken, 1 cup of green enchilada sauce, diced green chiles, 1/2 cup of shredded cheese, salt, and black pepper. Mix well and set aside.
Step 3
In a separate small bowl, whisk together the remaining 1 cup of green enchilada sauce and 1 cup of sour cream until smooth. This will be your creamy sauce.
Step 4
Heat a non-stick skillet over medium heat and add 2 tablespoons of olive oil. Lightly warm each tortilla for about 10 seconds on each side to make them pliable. Stack them on a plate and cover with a clean kitchen towel to keep them warm.
Step 5
Take one warmed tortilla and place about 2-3 tablespoons of the chicken mixture down the center. Roll it tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, lining them up snugly in the dish.
Step 6
Pour the creamy sauce evenly over the rolled enchiladas, ensuring they are completely covered.
Step 7
Sprinkle the remaining 1.5 cups of shredded cheese over the top of the enchiladas.
Step 8
Bake, uncovered, in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Step 9
Garnish with chopped cilantro, if desired, and serve hot. Enjoy with a side of rice and beans or a fresh green salad.
Nutrition Facts
| Serving size | (2421.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4235.0 |
| Total Fat 185.5g | 0% |
| Saturated Fat 84.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 923.3mg | 0% |
| Sodium 8762.2mg | 0% |
| Total Carbohydrate 324.1g | 0% |
| Dietary Fiber 51.4g | 0% |
| Total Sugars 42.6g | |
| Protein 320.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2388.3mg | 0% |
| Iron 24.0mg | 0% |
| Potassium 4393.4mg | 0% |
Source of Calories