Prepare to embark on a culinary journey that will transport you straight to the heart of Mexico with these irresistible Chicken Enchiladas with Creamy Green Chile Sauce! Imagine tender, spice-infused shredded chicken wrapped in soft tortillas, smothered in a velvety green chile sauce that promises to tantalize your palate and leave you craving more. Whether you're a Mexican cuisine enthusiast or a home cook looking to spice up your dinner routine, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup green chile sauce
- 1 cup sour cream
- 1 cup shredded cheese
- 8 tortillas
- 1 teaspoon cumin
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- In a large mixing bowl, combine the shredded chicken, cumin, and a pinch of salt. Mix thoroughly to ensure the chicken is evenly seasoned.
- In a separate bowl, whisk together the green chile sauce and sour cream until smooth and well combined, creating a creamy green chile sauce.
- Warm the tortillas slightly in the microwave or on a skillet to make them more pliable and prevent cracking when rolling.
- Take each tortilla and spread a thin layer of the creamy green chile sauce on the surface.
- Place a portion of the seasoned shredded chicken in the center of each tortilla.
- Sprinkle a small amount of shredded cheese over the chicken in each tortilla.
- Carefully roll each tortilla tightly, tucking in the sides, and place seam-side down in the prepared baking dish.
- Pour the remaining creamy green chile sauce evenly over the rolled enchiladas, ensuring they are completely covered.
- Sprinkle the remaining shredded cheese over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are slightly golden.
- Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set.
- Garnish with optional toppings like chopped cilantro, diced green onions, or a dollop of sour cream before serving.
Tips
- Use warm tortillas: Always slightly warm your tortillas to prevent cracking when rolling. This ensures smooth, tight enchiladas.
- Shred chicken while it's still warm: Warm chicken is easier to shred and absorbs seasonings more effectively.
- Don't overfill tortillas: Leave enough room to roll them tightly without tearing.
- Layer sauce generously: Make sure enchiladas are completely covered in the creamy green chile sauce for maximum flavor.
- Let them rest: Allowing the enchiladas to sit for 5 minutes after baking helps the sauce set and makes serving easier.
- Optional toppings: Experiment with garnishes like fresh cilantro, green onions, or extra sour cream to personalize your dish.
- Make ahead friendly: You can prepare these enchiladas in advance and refrigerate before baking, making them perfect for meal prep!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
