Cheesy Chicken & Chile Enchiladas – Spicy, Creamy & Irresistible!
These Cheesy Chicken & Chile Enchiladas blend tender chicken with a rich green chile sauce and melted cheese in every bite. Warm, rolled tortillas and a creamy cheese mixture ensure a cozy, flavorful meal ready in under an hour. Spicy, savory, and oh-so-creamy, they’re perfect for family dinners or gatherings of four!
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 can (10 oz) green chile enchilada sauce
- 8 corn tortillas
- 1 cup sour cream
- 1/2 cup diced onions
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup green chile sauce for drizzling
Instructions
- Preheat oven to 350°F (175°C)
- In a bowl, mix chicken, half the cheese, sour cream, onions, ground cumin, garlic powder, salt, and pepper until combined
- Warm corn tortillas in a dry skillet for 10-15 seconds per side
- Fill each tortilla with 1/4 cup chicken mixture, roll tightly, and place seam-side down in a greased dish
- Pour green chile sauce over the filled tortillas
- Sprinkle remaining cheese on top
- Bake for 30 minutes until cheese is golden
- Cool for 5-10 minutes and serve
Notes
Use freshly cooked or rotisserie chicken for best flavor
Add jalapeños or hot sauce to the mixture for extra heat
Opt for low-fat cheese/sour cream to reduce calories
Garnish with cilantro, green onions, or avocado
Warm tortillas prevents tearing
Storage: Leaveovers keep in airtight container for 3-4 days
Reheat in oven until heated through
Add jalapeños or hot sauce to the mixture for extra heat
Opt for low-fat cheese/sour cream to reduce calories
Garnish with cilantro, green onions, or avocado
Warm tortillas prevents tearing
Storage: Leaveovers keep in airtight container for 3-4 days
Reheat in oven until heated through