Mexican-American · enchiladas
Green Chile Chicken Enchiladas
Corn tortillas rolled with chicken and green chiles, then baked under red sauce and Monterey Jack.
Total time40 min
Hands-on20 min
Cleanuplow
Serves5
Cook
Make dinner
- 01
Heat the oven to 400°F. Mix the chicken, green chiles, sour cream, and 1/2 cup cheese.
- 02
Warm the tortillas until pliable. Divide the filling among them, roll, and place seam-side down in a 9-by-13-inch dish.
- 03
Pour over the enchilada sauce and scatter with the remaining cheese.
- 04
Bake until bubbling and browned at the edges, 20 to 24 minutes. Finish with onion and lime.
Make it work
Useful swaps
- Use drained black beans instead of chicken.
- Dairy-free sour cream and cheese work for a dairy-free version.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
