Green Chile Enchiladas

Ingredients

Enchiladas

21 corn tortillas (3 per person)

3 cups cooked, shredded chicken

(rotisserie chicken works great; you can also use cheese or beans—see notes)

3½ cups shredded cheese (Monterey Jack, mozzarella, or a Mexican blend)

½ cup finely diced onion (optional)

2 tbsp oil (for softening tortillas)

Green Chile Sauce

3 cups green enchilada sauce

(store-bought or homemade)

1½ cups diced green chiles (canned, drained; mild or hot)

1 cup sour cream

½ tsp garlic powder

½ tsp ground cumin

Salt to taste

Optional Toppings

Chopped cilantro

Extra sour cream

Sliced avocado

Diced tomatoes

Directions

Instructions

Preheat oven to 375°F (190°C).

1. Make the sauce

In a bowl, mix green enchilada sauce, green chiles, sour cream, garlic powder, cumin, and a pinch of salt.

2. Prepare tortillas

Lightly warm tortillas in a skillet with a little oil (just until soft—don’t fry them crispy).

3. Fill enchiladas

Spread about ½ cup sauce in the bottom of a large baking dish.

Fill each tortilla with chicken, a little onion, and some cheese.

Roll tightly and place seam-side down in the dish.

Top & bake

Pour remaining sauce over enchiladas.

Sprinkle with remaining cheese.

Cover with foil and bake 20 minutes.

Uncover and bake 10–15 more minutes, until bubbly and lightly golden.

Rest & serve

Let sit for 5 minutes, then add toppings and serve.