Chicken Enchilada Recipe
These green chile Chicken Enchiladas are quick, easy, and perfectly spiced. They are a top-requested family favorite!
- 2 cup chicken cooked and shredded
- 2 cup Colby jack cheese shredded
- 19 oz. Las Palmas green chile enchilada sauce
- 1 cup sour cream
- 6-8 corn tortillas
- 4.5 oz can chopped green chiles
- salt and pepper to taste
Preheat the oven to 350°F.
In a small bowl, combine chicken, 1 cup of cheese, green chiles, salt, and pepper.
In a small skillet, bring enchilada sauce to a boil. Remove from heat.
Dip each tortilla into the heated sauce for a few seconds to soften.
Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center for each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right down the center).
Roll the tortilla and place seam-side down in 8x8 (or 9x9) inch baking dish.
Repeat with remaining tortillas. Pour the remaining heated enchilada sauce over the top. Sprinkle with the remaining 1 cup of cheese.
Bake for 20 minutes.
FOR A 9×13 PAN… INGREDIENTS:
Make ahead of time. Make the enchiladas as instructed, cover them with foil or saran wrap, and place them in the fridge for up to 24 hours in advance. To make them even better, take the excess sauce and place it in an air-tight container. Pour on the sauce and add the cheese before storing.
FREEZE. We LOVE to freeze these Chicken Enchiladas and save them for later. In fact, we often double the batch and then eat one and freeze the rest for another night.
- 3 – 4 CUPS CHICKEN
- 3 CUPS MONTEREY JACK CHEESE
- 1 – 28 OZ. CAN LAS PALMAS GREEN CHILE ENCHILADA SAUCE
- 12-15 CORN TORTILLAS
- 1 – 2 CANS 4.5 OZ. CHOPPED GREEN CHILES
- 1 1/2 – 2 CUPS SOUR CREAM
- SALT & PEPPER
Calories: 588kcal | Carbohydrates: 32g | Protein: 30g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 122mg | Sodium: 1700mg | Potassium: 342mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1810IU | Vitamin C: 15mg | Calcium: 534mg | Iron: 2.7mg