Green Chile Chicken Enchiladas

The original recipe called for keeping the sour cream separate, and then spooning or squirting it into the tortilla next to the chicken mixture composed of the remaining ingredients. But that seems harder, so we just mix it all together instead.

Yields: 4

Preparation time: 30

Cooking time: 20


  • 2 chicken breasts
  • 2 c monterey jack cheese shredded
  • 28 oz green chile enchilada sauce
  • 1 c sour cream
  • 6-8 corn tortillas
  • 4 oz can diced green chiles
  • salt and pepper


  • In a small bowl, combine chicken, 1 cup cheese, green chiles, sour cream, salt and pepper
  • In a small skillet, bring enchilada sauce to boil. Remove from heat
  • Dip each tortilla into heated sauce for a few seconds to soften
  • Spoon ⅓ cup of chicken mixture each tortilla (tongs seems to work well for this)
  • Roll the tortilla and place seam-side down in 8x8 (or 9x9) inch baking dish
  • Repeat with remaining tortillas. Pour remaining heated enchilada sauce over top
  • Sprinkle with remaining 1 cup cheese
  • Bake 20 minutes at 350

Category: Dinner

Cuisine: Mexican

Tags: Mexican