Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas with Red Chile Corn Tortillas are bursting with layers of flavor, from the smoky, slightly spicy tortillas to the creamy, tangy green chile sauce. It's a satisfying, colorful dish!
Ingredients
- 2 1/2 cups cooked shredded chicken
- 2 cups sharp cheddar cheese shredded
- 4 oz can green chiles
- 3/4 cup sour cream
- 1/2 tsp salt and pepper
- 20 oz green chile enchilada sauce
- 12-14 small red chile corn tortillas
Instructions
Preheat the Oven:
- Set your oven to 350℉.
Prepare the Filling:
- In a bowl, combine the chicken, 1 cup of cheese, green chiles, sour cream, salt, and pepper. Mix until well blended.
Prep the Baking Dish:
- Lightly spray a 9x13-inch baking dish with nonstick cooking spray.
Heat the Enchilada Sauce:
- In a small pot, bring the enchilada sauce to a boil over the stove.
Assemble the Enchiladas:
- Working one tortilla at a time, dip it into the hot enchilada sauce to coat. Add 2–3 tablespoons of the chicken mixture to the center of the tortilla, roll it tightly, and place it seam-side down in the prepared baking dish. Repeat until the dish is full.
Top and Bake:
- Pour the remaining enchilada sauce over the rolled tortillas, spreading evenly. Sprinkle the remaining cheese over the top.
Bake:
- Place the dish in the oven and bake for 25–30 minutes, until the cheese is melted and bubbly.
Serve:
- Remove from the oven and serve warm. Enjoy!
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