Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Servings: 4
Mexican dishes have always been a thing in our house. We love everything about Mexican dishes, and we enjoy green chile! This Green Chile Chicken Enchilada is one of our top favourites. For an all-out Mexicali experience, we love to serve this with Mexican rice, homemade salsa, and some tacos. Just one bite and I am pretty sure that you’ll fall head over heels!
Ingredients
4.5 ounces can (chopped) green chiles
2 cups chicken cooked and shredded
1 cup sour cream
19 ounces Las Palmas green chile enchilada sauce
6-8 corn tortillas
salt and pepper
2 cups Colby jack cheese shredded
HOW TO MAKE GREEN CHILE CHICKEN ENCHILADA
Step 1: Place the chicken, 1 cup cheese, green chiles, salt, and pepper in a small bowl. Mix well until combined.
Step 2: Bring the enchilada sauce to a boil in a small skillet, then take off the heat.
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 about 1/3 cup of the chicken mixture and 2 tbsp sour cream. Then, roll the tortilla and put it in an 8 x 8-inch or 9 x 9-inch baking dish, seam-side down. Do the same with the rest of the tortillas.
Step 5: Over the tortillas, pour the rest of the heated enchiladas and sprinkle with the rest of the 1 cup cheese.
Step 6: Place in 350 degrees preheated oven and bake the enchiladas for about 20 minutes until done.
Note:
To make the enchilada in a 9 x 13-inch pan, you need:
12-15 corn tortillas
3 – 4 c. chicken
1 – 28 ounces can Las Palmas Green Chile Enchilada Sauce
3 c. Monterey Jack cheese
1 – 2 cans 4.5 ounces chopped green chiles
Salt and pepper
1 ½ – 2 c. sour cream
Ingredients
- 4.5 ounces can (chopped) green chiles
- 2 cups chicken cooked and shredded
- 1 cup sour cream
- 19 ounces Las Palmas green chile enchilada sauce
- 6-8 corn tortillas
- salt and pepper
- 2 cups Colby jack cheese shredded
Instructions
Step 1: Place the chicken, 1 cup cheese, green chiles, salt, and pepper in a small bowl. Mix well until combined.
Step 2: Bring the enchilada sauce to a boil in a small skillet, then take off the heat.
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 about 1/3 cup of the chicken mixture and 2 tbsp sour cream. Then, roll the tortilla and put it in an 8 x 8-inch or 9 x 9-inch baking dish, seam-side down. Do the same with the rest of the tortillas.
Step 5: Over the tortillas, pour the rest of the heated enchiladas and sprinkle with the rest of the 1 cup cheese.
Step 6: Place in 350 degrees preheated oven and bake the enchiladas for about 20 minutes until done.
Notes
To make the enchilada in a 9 x 13-inch pan, you need: 12-15 corn tortillas 3 – 4 c. chicken 1 – 28 ounces can Las Palmas Green Chile Enchilada Sauce 3 c. Monterey Jack cheese 1 – 2 cans 4.5 ounces chopped green chiles Salt and pepper 1 ½ – 2 c. sour cream
