Green Chile Chicken Enchiladas
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.