Green Chile Chicken Enchiladas

Explore the vibrant flavors of Mexican cuisine with these Green Chile Chicken Enchiladas. Tender chicken meets spicy green chiles and creamy cheese in a warm corn tortilla, creating an irresistible dish perfect for enchilada lovers.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

1 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

2 cups cooked chicken, shredded

1 can (4 oz) diced green chiles

1 tsp ground cumin

1 tsp chili powder

1/2 tsp salt

1/4 tsp black pepper

2 cups green enchilada sauce

8 corn tortillas

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1/4 cup chopped fresh cilantro

1 lime, cut into wedges

Instructions

1. Preheat your oven to 375°F.

2. Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sauté until softened.

3. Stir in shredded chicken, diced green chiles, ground cumin, chili powder, salt, and black pepper. Cook for another 2-3 minutes.

4. Warm corn tortillas in a microwave to prevent cracking.

5. Spread 1/4 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.

6. Divide the chicken mixture evenly among the tortillas, roll them up, and place them seam side down in the dish.

7. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered.

8. Sprinkle Monterey Jack and cheddar cheeses over the top.

9. Bake in the preheated oven for 20 minutes until the cheese is melted and bubbly.

10. Garnish with chopped cilantro and serve with lime wedges.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F for 10-15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.