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Green Chile Chicken Enchiladas

A comforting and flavorful dish made with shredded chicken, green chili sauce, and topped with bubbly cheese, perfect for gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 2 cups green chili sauce store-bought or homemade
  • 1 cup chicken broth
  • 1 tablespoon olive oil
For the Filling
  • 2 cups cooked shredded chicken leftover rotisserie chicken works great
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced onions preferably sweet onions
  • 1/2 cup sour cream
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
For Assembly
  • 8-10 pieces corn tortillas
  • Fresh cilantro for garnish
  • Extra cheese for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet over medium heat, add olive oil. Sauté the diced onions until translucent, about 3-4 minutes.
  3. In a mixing bowl, combine cooked shredded chicken, sautéed onions, shredded cheese, sour cream, ground cumin, salt, and pepper.
  4. In another bowl, mix green chili sauce with chicken broth until smooth. Reserve half for topping later.
  5. Warm the corn tortillas in a dry skillet for about 30 seconds on each side.
Assembly
  1. Fill each tortilla with a scoop of the chicken mixture and roll it up. Place seam-side down in a greased baking dish.
  2. Pour the reserved green chili sauce over the top and sprinkle with additional cheese.
  3. Bake in the preheated oven for 25-30 minutes, or until cheese is melted and bubbly, and tortillas are golden.

Notes

You can assemble the enchiladas the night before and refrigerate. Store leftovers in an airtight container for up to 3 days or freeze for up to a month.