Green Chile Chicken Enchiladas
These enchiladas come together quickly and will satisfy even the pickiest eaters.
Ingredients
- 14 oz green enchilada sauce
- 8-10 corn tortillas
- 3 large cooked chicken breasts, shredded
- 4 oz cream cheese, softened
- 4 oz diced green chiles
- 1 lime, juiced
- 1 tsp garlic powder
- 1 tsp taco seasoning
- ½ tsp cumin
- ½ tsp kosher salt
- ½ tsp pepper
- 3 cups jack cheese, shredded
- sour cream, as garnish to serve
Instructions
- Preheat oven to 375°F.
- Open can of enchilada sauce and pour about a ½ cup of sauce into the bottom of a 13X9 inch oven safe casserole dish. Tilt pan to coat the bottom of the pan with the enchilada sauce. Set aside.
- In a mixing bowl stir together, shredded chicken, softened cream cheese, ½ the shredded jack cheese, diced green chiles, lime juice, garlic powder, cumin, taco seasoning, salt and pepper. Mix until well combined.
- Wrap tortillas in a damp paper towel and microwave on high for 30-45 seconds. This will soften the tortillas and prevent them from splitting or cracking as you roll them up.
- Place about a ⅓ cup of filling down the center of each corn tortilla.
- Roll up tortilla to enclose filling and place tortilla seam side down in prepared caserole dish.
- Continue until all the filling and tortillas have been used.
- Pour remaining enchilada sauce evenly over the rolled tortillas.
- Top with an even layer of the remaining shredded jack cheese.
- Spray a sheet of foil with non-sick cooking spray and cover casserole dish with the foil.
- Bake enchiladas covered for 20 minutes.
- Remove foil and bake for an additional 15-20 minutes or until enchiladas are heated through and the cheese is lightly toasted brown and bubbly along the edges.
- Remove from oven and allow enchiladas to rest for 5-10 minutes before serving.
- Serve topped with a dollop of sour cream if desired.
Notes
Easy Prep: In the morning, toss frozen chicken breasts in a slow cooker and cover with chicken broth. Cook on high for several hours. When ready to assemble enchiladas remove chicken and shred with a fork.