Green Chile Chicken Enchiladas
Ingredients
-
4
cups
cooked shredded chicken
-
1
4 ounce can
diced green chiles, drained
-
¼
teaspoon
garlic powder
-
½
teaspoon
cumin
-
¼
teaspoon
onion powder
-
3
cups
shredded Monterey Jack cheese, divided
-
1
cup
shredded cheddar cheese, divided
-
14
pieces
corn tortillas
-
2
10 ounce cans
mild green enchilada sauce
-
1
cup
sour cream
-
to taste
salt and pepper
-
optional
chopped fresh cilantro
-
optional
diced tomatoes
-
as needed
cooking spray
Instructions
- Preheat the oven to 375°F and coat a 9x13 inch pan with cooking spray.
- In a medium bowl, mix together the Monterey Jack and cheddar cheeses.
- In a large bowl, combine the chicken, half of the cheese, green chiles, garlic powder, cumin, onion powder, and salt and pepper.
- Stack the tortillas on a plate, wrap with a damp paper towel, and microwave for 1 minute until warm and pliable.
- Spread approximately 2 teaspoons of sour cream down the center of each tortilla, add about ⅓ cup of the chicken mixture, roll up tightly, and place seam side down in the pan.
- Repeat the process with the remaining tortillas.
- Pour the enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 20 minutes or until the cheese is melted. Serve topped with chopped cilantro and tomatoes if desired.
Nutrition Facts (estimated)
Servings
6
Calories
532
Total fat
18g
Total carbohydrates
29g
Total protein
43g
Sodium
739mg
Cholesterol
162mg
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