Description
Tender shredded chicken wrapped in warm tortillas and smothered in a creamy green chile sauce with melted cheese – a comforting Southwestern casserole with just the right amount of spice.
Ingredients
2.5 cups cooked, shredded chicken
2.5 cups Monterey Jack cheese, shredded (divided)
1 can green chiles (4 oz)
3/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can green chile enchilada sauce (20 oz)
12-14 small corn or flour tortillas
Nonstick cooking spray
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In large bowl, mix chicken with half the green chiles and 1/2 cup cheese.
- In separate bowl, whisk soup, sour cream, broth, remaining chiles, and spices.
- Spread 1/2 cup sauce in baking dish. Fill tortillas with chicken mixture, roll up, and place seam-side down.
- Pour remaining sauce over enchiladas. Top with remaining cheese.
- Bake uncovered 20-25 minutes until bubbly. Broil 2-3 minutes for golden top if desired.
- Garnish with cilantro, avocado, and queso fresco before serving.
Notes
- For spicier version, add 1 diced jalapeño to filling
- Substitute corn tortillas for gluten-free option (dip in hot oil first to prevent cracking)
- Can assemble 1 day ahead – add 5-10 minutes to baking time
- Freezes well before baking – thaw overnight in refrigerator
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 2 enchiladas
- Calories: 580
- Sugar: 4g
- Sodium: 1100mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 115mg