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Delicious chicken enchiladas topped with cheese and fresh herbs on a plate

Green Chile, Chicken and Cheese Enchiladas

Warm, cheesy comfort in every bite, these enchiladas are quick to assemble, budget-friendly, and kid-approved.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Rotisserie chicken saves time
  • 2 cups shredded Monterey Jack or mozzarella cheese Monterey Jack gives creamier melt
  • 1 can (15 oz) green chile enchilada sauce Mild or medium, your call
  • 1/2 cup sour cream Plain, full-fat for richness
  • 1/2 teaspoon cumin Toast lightly for extra aroma
  • 1/2 teaspoon garlic powder Or 1 small clove minced fresh
  • 8 pieces corn or flour tortillas Warm tortillas roll easier
  • 1 tablespoon olive oil Helps crisp the edges
  • to taste fresh cilantro Add at end for fresh lift

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking dish and set nearby.
  2. In a mixing bowl, combine the shredded chicken, 1 cup of cheese, sour cream, cumin, and garlic powder. Stir until creamy and evenly coated.
  3. Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
Assembly
  1. Take a tortilla, spoon a generous stripe of the chicken mixture down the center, and roll tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
  2. Pour the green chile enchilada sauce evenly over the rolled enchiladas and sprinkle the remaining cheese on top. Drizzle olive oil over the cheese.
Baking
  1. Bake in the preheated oven for 25 minutes or until bubbly and the cheese turns golden at the edges.
  2. Remove from the oven and garnish with fresh cilantro before serving.

Notes

Time-saver: Use rotisserie chicken or leftovers. If tortillas split, warm longer and stack under a damp towel. For depth, stir in chopped poblano or smoked paprika.