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spicy chicken enchiladas recipe

Green Chili Chicken Enchiladas

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Baking dish
  • 1 Skillet
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Knife
  • 1 Grater

Ingredients
  

  • 2 cups cooked chicken shredded
  • 1 cup green chili sauce
  • 2 cups shredded cheese divided
  • 1/2 cup sour cream
  • 1/4 cup cilantro chopped
  • 8 corn tortillas
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Heat olive oil in a skillet over medium heat and add the shredded chicken.
  • Stir in cumin, garlic powder, salt, and pepper, cooking for 2 minutes.
  • In a mixing bowl, combine green chili sauce and sour cream until smooth.
  • Add half of the sauce mixture to the chicken and stir until well coated.
  • Lightly grease the baking dish with olive oil.
  • Warm the tortillas in the microwave for 20 seconds to make them pliable.
  • Fill each tortilla with the chicken mixture and roll tightly.
  • Place the rolled tortillas seam-side down in the baking dish.
  • Pour the remaining sauce over the enchiladas.
  • Top with the remaining shredded cheese.
  • Bake in the oven for 20 minutes, or until the cheese is bubbly and golden.
  • Remove from the oven and let rest for 10 minutes.
  • Garnish with chopped cilantro before serving.

Notes

For a spicier kick, consider adding chopped jalapeños to the chicken mixture. To prevent the tortillas from cracking, ensure they are well warmed before filling. If you prefer a gluten-free version, opt for certified gluten-free corn tortillas. Adjust the amount of cheese to your taste, or substitute with a cheese blend for extra flavor.
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