Easy Chicken Enchilada Recipe

Ingredients 

  • 2 c chicken cooked and shredded
  • 2 c monterey jack cheese shredded
  • 19 oz. Las Palmas green chile enchilada sauce
  • 1 c sour cream
  • 6-8 corn tortillas
  • 4.5 oz can chopped green chiles
  • salt and pepper

Instructions

  1. In a small bowl, combine chicken, 1 cup cheese, green chiles, salt and pepper. 
  2. In a small skillet, bring enchilada sauce to boil. Remove from heat. 
  3. Dip each tortilla into heated sauce for a few seconds to soften. 
  4. Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down center for each tortilla (I usually put the sour cream in a sandwich bag and cut the bottom tip which makes it easier to squirt right
  5. down the center) 
  6. Roll the tortilla and place seam-side down in 8×8 (or 9×9) inch baking dish. 
  7. Repeat with remaining tortillas. Pour remaining heated enchilada sauce over top. Sprinkle with remaining 1 cup cheese.  
  8. Bake 20 minutes at 350.

This article and recipe adapted from this site

Easy Chicken Enchilada Recipe
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