Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup shredded Pepper Jack cheese
- 1 cup shredded Monterey Jack cheese (or cheddar)
- 1/2 cup sour cream
- 1 can (4 oz) diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 8–10 flour or corn tortillas
- 1 can (10 oz) green enchilada sauce
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Make the Filling: In a large mixing bowl, combine the shredded chicken, Pepper Jack cheese, half of the Monterey Jack cheese, sour cream, diced green chiles, cumin, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Assemble the Enchiladas: Warm the tortillas in the microwave or on a skillet to make them easier to roll. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla, roll it up tightly, and place seam-side down in the prepared baking dish.
- Add the Sauce: Pour the green enchilada sauce evenly over the enchiladas, making sure all the tortillas are covered. Sprinkle the remaining Monterey Jack cheese over the top.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with fresh cilantro if desired and serve hot with your favorite sides.