Description
Delicious enchiladas filled with creamy chicken and topped with cheesy goodness and zesty Hatch green sauce.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 flour or corn tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese
- 2 cups Hatch green chile enchilada sauce
- 1 can (4 oz) diced Hatch green chiles
- 1/2 cup sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- Salt and black pepper (to taste)
- 2 tbsp chopped fresh cilantro (for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Combine the shredded chicken, diced Hatch green chiles, sour cream, garlic powder, onion powder, cumin, and 1 cup of Monterey Jack cheese in a large bowl.
- Spread about 1/2 cup of Hatch green chile enchilada sauce over the bottom of the prepared baking dish.
- Spoon the chicken mixture onto each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top.
- Sprinkle the remaining Monterey Jack cheese and cheddar cheese over the enchiladas.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving, garnished with cilantro.
Notes
Assemble the enchiladas a day in advance and refrigerate until ready to bake.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg