Chicken & Cheese Enchiladas with Green Chili
A comforting and delicious combination of tender chicken, gooey cheese, and zesty green chili sauce wrapped in warm tortillas, perfect for a quick weeknight dinner.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Rotisserie chicken works beautifully
- 1 cup shredded cheese Cheddar or Monterey Jack
- 1 cup green chili sauce Don't skip this—it’s the star of the show!
- 8 small flour tortillas Feel free to use corn if that’s your preference
- 1/2 cup diced onion
- 1 teaspoon garlic powder
- to taste Salt and pepper
Additional toppings
- to taste sour cream Optional
- to taste diced avocado Optional
- to taste fresh cilantro Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, half of the shredded cheese, diced onion, garlic powder, and a generous sprinkle of salt and pepper.
Assembly
- Spoon a generous amount of the chicken mixture into each tortilla, then roll them up tightly and place them seam-side down in a greased baking dish.
- Pour the green chili sauce over the assembled enchiladas and sprinkle the remaining cheese on top.
Baking
- Bake in the oven for about 20-25 minutes, or until the cheese is bubbly and golden.
Serving
- Let the enchiladas sit for a few minutes before topping with sour cream, diced avocado, and fresh cilantro.
Notes
Leftover chicken or turkey can be a great substitute. For heat, add diced jalapeños to the chicken mixture. Don’t worry if the sauce looks a little lumpy—it's part of the charm of home cooking!