Green Chili Chicken Enchiladas
Savor the flavors of Green Chili Chicken Enchiladas! 🌶️ A delicious blend of chicken, cheese, and zesty green chili sauce awaits you.
Equipment
- 1 Baking dish Greased for assembling enchiladas.
- 1 Skillet For softening tortillas.
Ingredients
Tortillas
- 12 pieces corn tortillas Can substitute with flour tortillas.
Filling
- 2 cups shredded chicken Cooked chicken breast or rotisserie chicken.
- 1 can (10 oz) green chili sauce Store-bought or homemade.
- 2 cups Monterey Jack cheese Can substitute with cheddar or dairy-free cheese.
Beans
- 1 can (15 oz) black beans Rinsed and drained, can substitute with pinto beans.
- 1 teaspoon cumin Enhances flavor.
- 1 teaspoon garlic powder Can use fresh minced garlic.
Garnish
- to taste fresh cilantro Chopped, for garnish.
- as needed cooking oil For greasing the baking dish.
- to serve sour cream or Greek yogurt For serving, can use dairy-free alternative.
Instructions
Prepare the Filling
- In a mixing bowl, combine 2 cups of shredded chicken, 1 cup of green chili sauce, and 1 cup of shredded Monterey Jack cheese. Mix well.
Preheat the Oven
- Preheat your oven to 375°F (190°C).
Soften the Tortillas
- In a skillet, heat a little cooking oil over medium heat. Lightly fry each corn tortilla for about 10 seconds on each side.
Assemble the Enchiladas
- Take a softened tortilla and spoon about 1/4 cup of the chicken filling onto the center. Roll it up tightly and place it seam-side down in a greased baking dish.
Add the Sauce
- Pour the remaining green chili sauce over the rolled enchiladas, ensuring they are well covered.
Top with Cheese
- Sprinkle an additional cup of shredded cheese over the top.
Bake
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden.
Garnish and Serve
- Once out of the oven, let the enchiladas cool for a few minutes. Then, garnish with fresh cilantro and serve with sour cream or Greek yogurt.