Green Chili Chicken Enchiladas
These cozy Green Chili Chicken Enchiladas are creamy, tangy, and slightly spicy, perfect for family dinners and potlucks.
Ingredients
Main Ingredients
- 2 cups cooked and shredded chicken (Use leftover roast chicken or a rotisserie bird.)
- 1 cup green chili sauce (Choose a medium-heat salsa verde for brightness.)
- 1 cup shredded cheese (cheddar or Monterey Jack) (Freshly shredded for better melt and flavor.)
- 8 pieces corn tortillas (Gently warm them before rolling so they do not crack.)
- 1/2 cup diced onions (Sauté until soft to sweeten them.)
- 1/2 cup sour cream (Use full-fat for creamier topping.)
- 1 tablespoon olive oil (Adds subtle richness when sautéing onions.)
- Salt and pepper (Season in layers.)
- Fresh cilantro for garnish (Chop just before serving.)
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat, add onions, and sauté until soft.
- In a large bowl, combine shredded chicken, 1/2 cup green chili sauce, salt, and pepper.
- Soften tortillas by briefly warming them in the microwave.
- Spoon a portion of the chicken mixture into each tortilla, roll them up, and place seam-side down in a baking dish.
- Pour remaining green chili sauce over the top and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, until cheese is melted and bubbly.
- Serve with sour cream on top and garnish with fresh cilantro.
Notes
Store leftovers in an airtight container for up to 3 days. For longer storage, freeze before baking. Add a splash of water or extra sauce before reheating.