Ingredients
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 2 cups green enchilada sauce
- 1/2 cup sour cream
- 1 1/2 cups shredded Monterey Jack or pepper jack cheese
- 8 corn or flour tortillas
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 2 tbsp chopped fresh cilantro (optional)
- 1/4 cup diced green chilies (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a bowl, mix chicken with 1/2 cup enchilada sauce, sour cream, garlic powder, onion powder, cumin, salt, and half the cheese.
- Warm tortillas to make them pliable.
- Spoon chicken mixture into each tortilla, roll up, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
- Let cool slightly, garnish with cilantro, and serve.
Notes
- Add black beans, corn, or jalapeños for more texture or heat.
- Use Greek yogurt for a lighter filling.
- Stir in cream cheese for a creamier version.
- Switch to red enchilada sauce for variety.
- Warm tortillas to prevent tearing when rolling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 2 enchiladas
- Calories: 390
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg
