Chicken Enchiladas with Creamy Green Chile Sauce – Cheesy, Spicy & Irresistible!
These cheesy, spicy chicken enchiladas are bathed in a creamy green chile sauce that balances heat and dairy. Shredded chicken and melted cheese create a hearty filling, while warm tortillas and golden-baked topping deliver comfort and flavor. A Mexican classic with a luscious twist.
Ingredients
- 2 cups cooked, shredded chicken
- 8 corn or flour tortillas
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 can (10 oz) green chile sauce
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C)
- Combine shredded chicken, half the cheese, garlic powder, cumin, salt, and pepper in a bowl
- Fill each tortilla with ¼ cup chicken mixture and roll tightly
- Place rolled enchiladas seam-side down in a greased 9x13 baking dish
- Blend green chile sauce with sour cream in a separate bowl
- Pour sauce over the enchiladas to fully coat
- Sprinkle remaining cheese on top
- Cover with foil and bake for 20 minutes
- Remove foil and bake 10 more minutes until cheese is golden
- Let cool slightly before garnishing with cilantro or sour cream and serving
Notes
Use store-bought rotisserie chicken for convenience and moisture
Warm tortillas in a skillet or microwave before rolling to prevent breaking
Add black beans, corn, or bell peppers for customization
Warm tortillas in a skillet or microwave before rolling to prevent breaking
Add black beans, corn, or bell peppers for customization