Green Chile Chicken Enchiladas
Description
Everyone needs more 30 minute meals because life can be so crazy, but they need to be really tasty. This one is full of gooey cheese, chunks of chicken and spicy red or green chile. It will definitely become a family favorite.
Ingredients
2 c. red or green chile sauce, homemade or store-bought, divided
1/3 c. sour cream
3/4 t. cumin
3/4 t. granulated garlic or garlic powder
3/4 t. granulated onion or onion powder
3/4 t. kosher salt
1/2 t. freshly ground black pepper
1/4 t. cayenne pepper
3 c. cooked chicken shredded or chopped
14 oz. can pinto or black beans, drained and rinsed
4 oz. can chopped green chile or 1/2 c. roasted and chopped green chile (frozen is fine)
5 white corn tortillas, cut into 6 pie-shaped wedges
5-6 c. shredded cheese, divided**
1/4 c. fresh cilantro, chopped, for garnish (optional)
Directions
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Preheat oven to 350 degrees.
In a large bowl, whisk together sour cream, 1/2 c. chile sauce, cumin, garlic, onion, salt, pepper, and cayenne; add chicken, beans and green chile; stir to combine.
Pour 1/4 c. green chile sauce into the bottom of a 9-inch baking dish. Place a layer of tortillas wedges across the green chile sauce; scoop 1/2 of the chicken mixture on top of the tortillas; sprinkle on 1 1/2 cups shredded cheese. Layer with tortillas; top with the remaining chicken mixture; sprinkle on 1 1/2 c. shredded cheese. Layer again with tortillas; pour remaining 1 1/4 c. chile sauce over the tortillas. Sprinkle generously with the remaining 2-3 c. cheese.
Bake 20 minutes, until the edges are bubbling. Remove from the oven.
Scoop piping hot onto plates or cool for 15-20 minutes for a prettier slice of enchiladas. Serve with tortillas chips.
6 servings.
*These enchiladas can be made in almost any 1 1/2 quart oven safe dish, but the smaller and taller the dish, the longer the enchiladas will take to bake. A larger 9x13 dish will work as well, but watch the time more closely and don't overcook the shallower enchiladas.
**Monterrey Jack, Pepper Jack, Cheddar, or Mexican blend shredded cheeses all work well in enchiladas. A blend of Pepper Jack and Cheddar is a great combination.