Ingredients
For the Filling:
- 2 cups cooked and shredded chicken (rotisserie chicken works well)
- 1 can (4 oz) diced green chiles
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1 cup shredded Mexican cheese blend (or Monterey Jack)
- Salt and pepper to taste
For the Green Chile Sauce:
- 1 can (15 oz) green enchilada sauce
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped (optional)
For the Enchiladas:
- 8-10 small flour or corn tortillas
- 1 1/2 cups shredded Mexican cheese blend (for topping)
Directions
Prepare the Filling:
Mix the filling:
In a large bowl, combine the shredded chicken, diced green chiles, sour cream, cream cheese, and 1 cup of shredded cheese. Season with salt and pepper. Mix until everything is well incorporated and creamy.
Assemble the Enchiladas:
Preheat the oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Warm the tortillas:
Warm the tortillas slightly in a microwave or on a skillet to make them pliable and easier to roll.
Fill and roll the enchiladas:
Spoon about 2-3 tablespoons of the chicken mixture into each tortilla. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
Prepare the Green Chile Sauce
Make the sauce:
In a bowl, whisk together the green enchilada sauce and sour cream until smooth. Stir in the chopped cilantro (if using) for extra flavor.
Bake the Enchiladas
Pour the sauce:
Pour the green chile sauce evenly over the rolled enchiladas, making sure they are well covered.
Top with cheese:
Sprinkle the remaining shredded cheese generously over the enchiladas.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Serve
Garnish the enchiladas with fresh cilantro, diced avocado, or a drizzle of sour cream if desired. Serve with Mexican rice, refried beans, or a fresh side salad.
Enjoy these creamy, cheesy, and flavorful Mexican Green Chile, Chicken, and Cheese Enchiladas—a delicious, comforting dish perfect for any occasion!
