Green Chili Enchiladas
Equipment
- 1 Baking dish
- 1 large skillet
- 1 Mixing bowl
- 1 Wooden spoon
- 1 measuring cup
- 1 cheese grater
Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup green chili sauce
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 8 small corn tortillas
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 cup chopped fresh cilantro
- 1/2 cup sliced black olives optional
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat.
- Sauté chopped onions in the skillet until they become translucent.
- Add shredded chicken, cumin, and garlic powder to the skillet; mix well.
- Pour in the green chili sauce and stir until the chicken is evenly coated.
- In a mixing bowl, combine sour cream and half of the shredded cheese.
- Warm the corn tortillas in the microwave to make them pliable.
- Fill each tortilla with the chicken mixture and roll tightly.
- Place rolled tortillas seam-side down in a baking dish.
- Pour the sour cream mixture over the enchiladas.
- Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes until cheese is melted and bubbly.
- Allow enchiladas to rest for 10 minutes before serving.
- Garnish with chopped cilantro and sliced black olives if desired.
Notes
To enhance the flavor, consider roasting fresh green chilies and blending them into the sauce for a more authentic taste. If you prefer a spicier dish, add diced jalapeños to the filling. Additionally, using freshly grated cheese will melt better and provide a creamier texture compared to pre-shredded cheese.
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