Description
Comforting and flavorful enchiladas filled with tender shredded chicken and green chiles, topped with cheese and enchilada sauce.
Ingredients
- 2 cups shredded cooked chicken
- 1 can (4 oz) diced green chiles, drained
- 2 cups shredded Monterey Jack cheese
- 10-12 corn tortillas, softened
- 1 can (10 oz) green enchilada sauce
- 1 small onion, diced
- 2 cloves garlic, minced
- Fresh cilantro for garnish (optional)
- Oil for frying
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, add a bit of oil and sauté the diced onion until transparent.
- Stir in the garlic and cook for another minute.
- Add the shredded chicken, green chiles, and 1 cup of cheese, seasoning with salt and pepper. Stir until well combined and heated through.
- Lightly heat each corn tortilla in a separate skillet until pliable (about 30 seconds on each side).
- Spoon a portion of the chicken mixture onto each tortilla, roll up, and place seam-side down in a greased baking dish.
- Pour the enchilada sauce evenly over the tortillas and sprinkle the remaining cheese on top.
- Bake for 20-25 minutes or until the cheese is bubbly and golden.
- Garnish with fresh cilantro if desired and enjoy!
Notes
For a vegetarian version, swap out the chicken for black beans and sautéed bell peppers. These enchiladas can be served with Mexican rice or a fresh garden salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican