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Creamy Chicken Green Chili Enchiladas

A comforting and creamy chicken enchilada dish infused with green chili sauce, perfect for family gatherings and cozy dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover rotisserie chicken for a time-saving shortcut.
  • 1 can green chili sauce (15 oz) Opt for a mild sauce if you prefer less heat.
  • 1 cup sour cream Greek yogurt is a healthy substitute!
  • 1 cup shredded cheddar cheese Feel free to mix it with Monterey Jack.
  • 8 pieces flour tortillas Use corn tortillas for a gluten-free option.
  • 1/2 cup diced onion Sauté until translucent for a sweeter taste.
  • 1 tablespoon olive oil For sautéing the onion and chicken.
  • 1 teaspoon garlic powder Enhances the overall flavor profile.
  • Salt and pepper To taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
  3. Add the shredded chicken, green chili sauce, garlic powder, salt, and pepper to the skillet. Stir well until everything is coated in the sauce.
  4. Warm the tortillas briefly in the microwave or on a skillet to make them pliable.
  5. Take a tortilla and spoon a generous amount of the chicken mixture into the center, sprinkle some cheddar cheese, then roll it up tightly. Place seam-side down in a greased baking dish. Repeat until all tortillas are filled.
  6. In a separate bowl, mix sour cream with a bit of remaining green chili sauce for added flavor. Spread this mixture over the rolled enchiladas.
  7. Top with remaining cheddar cheese.
  8. Place the baking dish in the oven and bake for about 20-25 minutes, until the cheese is bubbly and golden brown.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze before baking. Thaw overnight in the fridge, then bake until heated through.