Green Chile & Cheese Enchiladas (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups cooked shredded chicken (rotisserie chicken works well)
02 -
1 cup shredded Pepper Jack cheese
03 -
1 cup shredded Monterey Jack cheese (or cheddar)
04 -
1/2 cup sour cream
05 -
1 can (4 oz) diced green chiles
→ Seasonings
06 -
1 teaspoon ground cumin
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
Salt and pepper to taste
→ Remaining Components
10 -
8-10 flour or corn tortillas
11 -
1 can (10 oz) green enchilada sauce
12 -
Fresh cilantro for garnish (optional)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
02 -
In a large mixing bowl, combine the shredded chicken, Pepper Jack cheese, half of the Monterey Jack cheese, sour cream, diced green chiles, cumin, garlic powder, onion powder, salt, and pepper. Mix until well combined.
03 -
Warm the tortillas in the microwave or on a skillet to make them easier to roll. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla, roll it up tightly, and place seam-side down in the prepared baking dish.
04 -
Pour the green enchilada sauce evenly over the enchiladas, ensuring all tortillas are covered. Sprinkle the remaining Monterey Jack cheese over the top.
05 -
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
06 -
Garnish with fresh cilantro if desired and serve hot with your favorite sides.
# Notes:
01 -
For best results, use freshly shredded cheese rather than pre-packaged shredded cheese, as it melts more smoothly.