Green Chile Chicken Enchiladas
Recipes Chicken Main Dish Mexican Quick and Easy
Description
If you love chicken enchiladas but don't like the time and effort to roll the tortillas, then this recipe is for you. It's a gooey, delicious, satisfying dinner that's ready in a jiffy.
Ingredients
2 c. green or red chile sauce, divided (or combination)
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. black pepper
1/4 t. cayenne pepper
3 c. cooked chicken, shredded
14 oz. can pinto or black beans, drained and rinsed
4 oz. can chopped green chile
5 white corn tortillas, cut into 6 triangular wedges
5-6 c. shredded cheese, divided (Monterrey Jack, Cheddar, Mexican blend, Pepper Jack or any combination)
1/4 c. fresh cilantro chopped, 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 pepper; add chicken, beans and green chile; stir.
Pour 1/4 c. green chile sauce into a 9x9 inch (1 1/2 quart) baking dish.* Place a layer of tortillas wedges across the green chile sauce; add half of the chicken mixture on top of the tortillas; spread on 1 1/2 c. shredded cheese.
Add another layer of tortilla wedges; top with remaining chicken mixture; spread on 1 1/2 c. shredded cheese. Add the final layer of tortilla wedges; pour remaining 1 1/4 c. chile sauce on top. Sprinkle on remaining 2-3 c. cheese.
Bake 20 - 40 minutes or until edges are bubbly.
Serve with tortilla chips.
6 servings.
*The smaller and taller the baking dish, the longer the enchiladas will take to bake. A larger 9×13 inch dish will work, but keep a close eye on it so as to not overcook the enchiladas.