Ingredients
Scale
For the enchiladas:
2 cups cooked chicken, shredded
2 cups shredded Monterey Jack cheese
1 can (4 oz) diced green chilies
1 cup sour cream
1/2 cup cream cheese, softened
1/4 cup chopped cilantro
8 flour tortillas
1 can (10 oz) green enchilada sauce
For garnish (optional):
Chopped cilantro
Sliced jalapeños
Extra sour cream
Instructions
Prepare the filling:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the shredded chicken, 1 1/2 cups of shredded Monterey Jack cheese, diced green chilies, sour cream, cream cheese, and chopped cilantro. Mix until well combined.
Assemble the enchiladas:
- Spoon about 1/3 cup of the chicken mixture onto each tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.
- Pour the green enchilada sauce evenly over the enchiladas. Sprinkle the remaining 1/2 cup of shredded cheese on top.
Bake the enchiladas:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish and serve:
- Garnish the enchiladas with chopped cilantro, sliced jalapeños, and extra sour cream if desired.
- Serve the Cheesy Green Chili Chicken Enchiladas hot and enjoy!
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 400 kcal per serving | Servings: 4 servings
