Creamy Green Chili Chicken Enchiladas
Green Chili Chicken Enchiladas are creamy, cheesy, and packed with bold flavor. A simple baked dish that’s perfect for using leftover chicken and easy weeknight dinners.
Servings: 6 servings
Calories: 1275kcal
Ingredients
- 3 cups green chili salsa chicken
- 10 ounce cans green enchilada sauce or 2 cans of 10-ounce
- ½ cup sour cream
- 2 cups Colby Jack cheese shredded
- 8 medium flour tortillas
Instructions
- Preheat the oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
- In a medium bowl, whisk together the enchilada sauce and sour cream until smooth.
- Spread about ½ cup of the sauce mixture evenly across the bottom of the baking dish.
- Divide the chicken evenly between the tortillas, roll tightly, and place seam-side down in the dish.
- Pour the remaining sauce over the enchiladas, making sure they are fully covered.
- Sprinkle the shredded cheese evenly over the top.
- Bake uncovered for 20 to 25 minutes until the cheese is melted and bubbly.
- Rest for 5 minutes before serving. Serve hot and enjoy!
Video
Notes
Chef Jenn’s Recipe Notes
- I’ve tested this recipe with both corn and flour tortillas. You can totally use corn tortillas, but they’re harder to work with and you should steam them or microwave them in a plastic bag for 30 seconds to warm them up first.
- Don’t overfill your tortillas; not only does that make them a really big serving, but they will be harder to handle if you can’t close them.
- A snug fit in the baking dish helps keep the enchiladas from unrolling.
Nutrition
Serving: 1cup | Calories: 1275kcal | Carbohydrates: 26g | Protein: 15g | Fat: 123g | Saturated Fat: 43g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 51g | Cholesterol: 140mg | Sodium: 976mg | Potassium: 130mg | Fiber: 2g | Sugar: 6g | Vitamin A: 872IU | Vitamin C: 1mg | Calcium: 379mg | Iron: 2mg