Easy Green Chile Chicken Enchiladas with Creamy Cheese Sauce
A comforting blend of shredded chicken, zesty green chiles, and creamy cheeses wrapped in flour tortillas and topped with enchilada sauce.
Ingredients
Filling ingredients
- 2 cups cooked shredded chicken
- 1 can green chile enchilada sauce (15 ounces)
- 1 can diced green chiles (4 ounces)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 8 pieces flour tortillas
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
Instructions
Preparation
- In a large mixing bowl, combine the cooked shredded chicken, diced green chiles, salt, pepper, and half of the Monterey Jack and cheddar cheese.
- Stir everything together to create a savory and cheesy filling.
Filling the tortillas
- Take a flour tortilla and spoon a portion of the chicken mixture down the center.
- Roll up the tortilla tightly to encase the filling.
- Repeat this process until all the tortillas are filled and rolled.
Baking
- Spread a layer of the green chile enchilada sauce on the bottom of a baking dish.
- Place the rolled enchiladas seam side down in the dish.
- Pour the remaining green chile enchilada sauce over the top of the rolled enchiladas.
- Sprinkle the remaining Monterey Jack and cheddar cheese evenly on top.
- Drizzle the olive oil over the cheese-covered enchiladas.
- Cover with aluminum foil and bake until warmed through and cheese is melted.
Notes
Consider garnishing with fresh cilantro or a squeeze of lime after baking for an extra burst of freshness. If you have leftovers, they store well in the fridge for a couple of days. You can also make this ahead of time and refrigerate before baking.