Green Chili Chicken Enchiladas

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the shredded chicken, half of the shredded cheese, diced green chiles, garlic powder, onion powder, cumin, salt, and black pepper. Stir until evenly mixed.
3. Spread 2 to 3 tablespoons of the green enchilada sauce across the bottom of the prepared baking dish to prevent sticking.
4. Divide the chicken mixture evenly among the tortillas. Roll each tortilla tightly and place seam-side down in the baking dish.
5. In a separate bowl, whisk together the remaining green enchilada sauce and sour cream until smooth. Pour the mixture evenly over the enchiladas.
6. Sprinkle the remaining shredded cheese over the top.
7. Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
8. Let the enchiladas rest for about 5 minutes before serving. Garnish with fresh cilantro or sliced jalapeños, if desired.

Variations

• Substitute shredded turkey for a delicious way to use holiday leftovers.
• Add black beans or pinto beans for extra protein and texture.
• Mix in sautéed onions and bell peppers for additional vegetables.
• Use pepper jack cheese for a spicier version.
• Replace the flour tortillas with corn tortillas for a more traditional enchilada.
• Add cooked spinach or corn to the filling for extra flavor and color.
• Make it lighter by using reduced-fat sour cream and cheese.

Tips

• Rotisserie chicken is a great time-saving option and adds plenty of flavor.
• Warm the tortillas before filling to prevent cracking and make rolling easier.
• For extra creamy enchiladas, stir a splash of chicken broth into the sauce before pouring it over the tortillas.
• Avoid overfilling the tortillas so they stay tightly rolled during baking.
• Cover the dish loosely with foil if the cheese begins browning too quickly.
• Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully in the oven or microwave.
• Serve with Mexican rice, refried beans, guacamole, or a crisp green salad for a complete meal.