Ingredients
Scale
- 3 cups shredded cooked chicken
- 2 cups shredded Monterey Jack cheese (divided)
- 1 cup sour cream
- 1 can (10 oz) green enchilada sauce
- 1 can (4 oz) diced Hatch green chilies
- 1/2 cup chicken broth
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 10–12 corn or flour tortillas
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C). While the oven is heating, lightly grease a 9×13 inch baking dish with non-stick spray or a small amount of oil to prevent the tortillas from sticking.
- In a large mixing bowl, combine the shredded cooked chicken, 1 cup of the Monterey Jack cheese, the diced Hatch green chilies, cumin, and garlic powder. Season with salt and pepper to taste. Mix everything together until the chicken is evenly coated with the spices and cheese.
- In a separate medium bowl, whisk together the sour cream, green enchilada sauce, and chicken broth until the mixture is smooth and well-blended.
- Spread about 1/4 cup of the sauce mixture over the bottom of your prepared baking dish. To assemble the enchiladas, place a portion of the chicken mixture in the center of a tortilla, roll it up tightly, and place it seam-side down in the dish. Repeat this until all the filling or tortillas are used.
- Pour the remaining creamy sauce evenly over the top of the assembled enchiladas, ensuring you cover the edges of the tortillas to prevent them from drying out. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
- Place the dish in the oven and bake for 20 to 25 minutes. The cheese should be melted and bubbly, and the sauce should be heated through. Remove from the oven and garnish with fresh cilantro before serving.
- Cook Time: 40 minutes
- Diet: None