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Ingredients
Scale
- 1 teaspoon oil (olive, avocado or vegetable)
- 3 garlic cloves, minced
- 20 ounce can green chile enchilada sauce
- ½ cup sour cream (room temperature)
- ½ cup fresh cilantro, finely chopped (divided use, optional)
- 4 ounce can mild green chiles
- 1 ounce packet taco seasoning
- ½ lime, juiced
- 2 cups shredded cooked chicken (can go up to 3 cups)
- 1 cup shredded monterey jack cheese (divided use)
- 1 cup shredded pepper jack cheese (divided use)
- 8 (8-inch) flour tortillas
- ½ cup chopped tomatoes
Instructions
- Preheat the oven to 350° F.
- Heat 1 teaspoon of oil in a skillet over medium heat.
- Add minced garlic and sauté for a minute until fragrant.
- Stir in the green chile enchilada sauce and heat for about 3 minutes.
- Remove from heat and mix in sour cream, ¼ cup cilantro (if using), mild green chiles, taco seasoning, and lime juice until well combined.
- Spread ¼ cup of the sauce at the bottom of a 9×13 baking dish, reserving ¾ cup of sauce for topping.
- In the remaining sauce, stir in shredded chicken and half of each cheese until blended.
- Spoon about ½ cup of the chicken mixture into each flour tortilla and roll them up seam side down in the baking dish.
- Top the rolled tortillas with the reserved sauce and sprinkle with the remaining cheese.
- Cover with aluminum foil and bake for 15 minutes.
- Uncover and bake for an additional 10 minutes until fully cooked and cheese is bubbly.
- Cool for a few minutes before serving, topping with chopped tomatoes and additional cilantro, if desired.
Notes
Feel free to use leftover chicken or rotisserie chicken to save time.
Adjust the amount of cheese to your preference for extra creaminess.
These enchiladas taste even better the next day, making great leftovers.
- Prep Time: N/A
- Cook Time: 40 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 360
- Sugar: 2g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg