This Tex-Mex dish, Green Chile Chicken Enchiladas, is so good! It has soft chicken, diced green chilies, and gooey Monterey Jack cheese wrapped in corn tortillas and smothered in green enchilada sauce. Add your favorite toppings to make them your own for a great family meal.
Ingredients: 2 cups cooked chicken, shredded. 1 cup diced green chilies. 2 cups shredded Monterey Jack cheese. 1/2 cup chopped fresh cilantro. 1/2 cup sour cream. 1/2 teaspoon ground cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste. 12 corn tortillas. 2 cups green enchilada sauce. 1/2 cup sliced black olives optional. 1/2 cup diced tomatoes optional. 1/4 cup diced red onion optional. 1/4 cup sliced jalapeos optional.
Instructions: Start by heating the oven to 350F 175C. Put the diced green chilies, shredded Monterey Jack cheese, chopped cilantro, sour cream, ground cumin, garlic powder, salt, and pepper in a large bowl. Mix the ingredients together. Combine well. For about 30 seconds, warm the corn tortillas in the microwave to make them easy to shape. The chicken mixture should be put into each tortilla, then rolled up. The seam side should be placed down in a 9x13-inch baking dish that has been greased. Cover the rolled enchiladas with the green enchilada sauce. The enchiladas should have the last cup of shredded Monterey Jack cheese on top of them. If you want, you can add diced tomatoes, red onion, black olives, and jalapeos on top to make it taste and look better. For 25 to 30 minutes, or until the enchiladas are hot all the way through and the cheese is melted and bubbly, bake in an oven that has already been heated. Serve hot, and if you want, top with more cilantro. Have fun with your tasty Green Chile Chicken Enchiladas!
Prep Time: 20 minutes
Cook Time: 30 minutes
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