Roasted Green Chile Chicken Enchiladas
Creamy, zesty, and packed with smoky flavor, these Roasted Green Chile Chicken Enchiladas are a quick and comforting Mexican-inspired dinner perfect for busy weeknights.
Equipment
- Baking Dish
Ingredients
Filling
- 3 cups cooked shredded chicken
- 1 cup roasted green chile chopped
- 1 cup sour cream
- 1 onion diced
- 2 cloves garlic minced
- salt and pepper to taste
Assembly
- 12 corn tortillas
- 2 cups shredded cheese divided
- 1/4 cup fresh cilantro chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly oil a baking dish to prevent sticking.
- In a bowl, combine cooked chicken, green chile, sour cream, diced onions, minced garlic, and half of the cheese. Mix until well combined.
- Warm the corn tortillas in a skillet for 10–15 seconds each until pliable.
- Fill each tortilla with chicken mixture, roll up gently, and place seam-side down in the baking dish.
- Pour any remaining sauce over the enchiladas and sprinkle with remaining cheese.
- Bake for 20–25 minutes until bubbly and golden. Rest for a few minutes before serving.
- Garnish with chopped fresh cilantro and serve hot.
Notes
For best results, don’t overfill or skip warming the tortillas. These steps help prevent tearing and ensure even baking.