Green Chili Chicken Enchiladas

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4.99 from 658 votes

Green Chili Chicken Enchiladas

Our green chili chicken enchiladas are bursting with flavor and perfect for busy nights - plus, it's freezer-friendly!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Mexican

Servings:

Author: Lil' Luna

Equipment

8x8 baking dish

Ingredients

2 cups chicken, cooked and shredded
2 cups Colby jack cheese, shredded
1 (19-ounce) can Las Palmas green chile enchilada sauce
1 cup sour cream
6-8 corn tortillas
1 (4½-ounce) can can chopped green chiles
salt and pepper to taste

Instructions

Preheat the oven to 350°F.
In a small bowl, combine shredded 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.
Roll the tortilla and place seam-side down in a 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 uncovered for 20 minutes.

Video

Notes

Recipe tips.

Make sure to dip the tortillas in the sauce so they can soften and won't crack when rolled.
Freshly shredded cheese melts better than pre-shredded packaged cheese.
For easy application use sour cream in a squeeze bottle or put the sour cream in a sandwich bag and cut off the bottom tip.

Keep tortillas from cracking. Dipping them in the sauce will help soften them. You can also wrap the tortillas in a damp paper towel and microwave for 30 seconds to help keep them from cracking while rolling.

Make ahead of time. Make as instructed, cover them with plastic wrap, and place them in the fridge for up to 24 hours, or cover again with foil and freeze for 3-4 months. Take the excess sauce place it in an air-tight container and refrigerate or freeze.

To bake. Thaw overnight in the fridge. Pour on the extra sauce and add the cheese before baking according to the recipe directions.

Store leftover enchiladas in an airtight container(s) in the refrigerator for 3-4 days or freeze for 3 months. Thaw if needed and reheat large portions in the oven and smaller portions in the microwave.

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