Description
Delicious and satisfying enchiladas filled with tender shredded chicken, zesty Hatch green chilies, and creamy cheese, topped with savory enchilada sauce.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup Hatch green chilies, chopped
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup sour cream
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the shredded chicken, chopped green chilies, half the cheese, sour cream, cumin, garlic powder, salt, and pepper.
- Soften the corn tortillas in a skillet over low heat for a few seconds on each side.
- Place a spoonful of the chicken mixture into each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- Pour enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheese.
- Bake for 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh cilantro and serve hot.
Notes
For a spicier version, use hot Hatch green chilies or add sliced jalapeños. Substitute Greek yogurt for sour cream for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican