Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Servings: 4
This easy Chicken Enchilada recipe has been my best friend for years! My family loves Mexican dishes and this chicken enchilada has been one of their top favourite rotation. The impressive stuffed corn tortillas filled with chicken, cheese, las palmas green chile enchilada sauce, sour cream, and green chiles topped with more (to die for!) sauce and melty cheese is super irresistible! This enchilada is a perfect Tex-Mex dinner even for entertaining when you have guests coming over or hosting a simple get-together.
Ingredients
19 ounces Las Palmas green chile enchilada sauce
2 cups chicken cooked and shredded
6-8 corn tortillas
1 cup sour cream
4.5 ounces can chop green chiles
2 cups Colby jack cheese shredded
salt and pepper
HOW TO MAKE EASY CHICKEN ENCHILADA
Step 1: Place the chicken, a cup of cheese, green chiles, salt, and pepper in a small bowl. Mix well until combined.
Step 2: Heat the enchilada sauce in a small skillet and bring to a boil. Take off the heat once boiling.
Step 3: Into the heated sauce, dip each tortilla for a couple of seconds to soften.
Step 4: Down the middle of each tortilla, spoon 1/3 cup of the chicken mixture and 2 tbsp sour cream. It’ll be easier if you place the sour cream in a sandwich bag. Slit the bottom tip and just squirt it right down the middle. Now, roll the tortilla and put it in an 8 x 8 or 9 x 9-inch baking dish seam-side down. Do the same with the rest of the tortilla. Once done, pour the rest of the heated enchilada sauce over the tortillas and sprinkle with the leftover 1 cup cheese.
Step 5: Place the enchilada in a 350 degrees oven and bake for about 20 minutes.
Notes:
These are the ingredients if using a 9 x 13-inch pan:
3 – 4 c. chicken
3 c. Monterey Jack cheese
1 28-ounces can Las Palmas Green Chile Enchilada Sauce
12 – 15 corn tortillas
1 – 2 cans (4.5 ounces) chopped green chiles
1 1/2 – 2 c. sour cream
Salt & pepper
Nutrition Facts:
Amount Per Serving: Calories 588 | Calories from Fat 342 | Fat 38g58% | Saturated Fat 20g125% | Cholesterol 122mg41% | Sodium 1700mg74% | Potassium 342mg10% | Carbohydrates 32g11% | Fiber 5g21% | Sugar 11g12% | Protein 30g60% | Vitamin A 1810IU36% | Vitamin C 15mg18% | Calcium 534mg53% | Iron 2.7mg15%
Ingredients
- 19 ounces Las Palmas green chile enchilada sauce
- 2 cups chicken cooked and shredded
- 6-8 corn tortillas
- 1 cup sour cream
- 4.5 ounces can chop green chiles
- 2 cups Colby jack cheese shredded
- salt and pepper
Instructions
Step 1: Place the chicken, a cup of cheese, green chiles, salt, and pepper in a small bowl. Mix well until combined.
Step 2: Heat the enchilada sauce in a small skillet and bring to a boil. Take off the heat once boiling.
Step 3: Into the heated sauce, dip each tortilla for a couple of seconds to soften.
Step 4: Down the middle of each tortilla, spoon 1/3 cup of the chicken mixture and 2 tbsp sour cream. It’ll be easier if you place the sour cream in a sandwich bag. Slit the bottom tip and just squirt it right down the middle. Now, roll the tortilla and put it in an 8 x 8 or 9 x 9-inch baking dish seam-side down. Do the same with the rest of the tortilla. Once done, pour the rest of the heated enchilada sauce over the tortillas and sprinkle with the leftover 1 cup cheese.
Step 5: Place the enchilada in a 350 degrees oven and bake for about 20 minutes.
Notes
These are the ingredients if using a 9 x 13-inch pan: 3 - 4 c. chicken 3 c. Monterey Jack cheese 1 28-ounces can Las Palmas Green Chile Enchilada Sauce 12 - 15 corn tortillas 1 - 2 cans (4.5 ounces) chopped green chiles 1 1/2 - 2 c. sour cream Salt & pepper
