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- 2 cups cooked shredded rotisserie chicken - 10-12 corn tortillas - 2 cups green enchilada sauce (store-bought or homemade) - 1 cup sour cream - 1 cup shredded Monterey Jack cheese - 1 cup shredded cheddar cheese - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving)

Hearty Chicken Enchiladas with Green Sauce

Indulge in the comforting goodness of green chicken enchiladas, a delicious twist on a classic Mexican dish. With tender shredded rotisserie chicken, creamy cheeses, and zesty green enchilada sauce, this recipe is perfect for busy weeknights or entertaining friends. Learn to effortlessly prepare these mouthwatering enchiladas topped with sour cream and fresh cilantro. Serve them with lime wedges and your favorite sides for a cozy family meal that everyone will love!
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Ingredients
  

2 cups cooked shredded chicken (rotisserie works great)

12 corn tortillas

2 cups green enchilada sauce (store-bought or homemade)

1 cup sour cream

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon salt

½ teaspoon black pepper

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Filling: In a large mixing bowl, combine the cooked shredded chicken, chopped onion, minced garlic, ground cumin, chili powder, salt, and black pepper. Mix well to ensure all the ingredients are evenly incorporated.

      Warm the Tortillas: To make the tortillas more pliable, you can either place them in the microwave for about 30 seconds or warm them in a dry skillet for a few seconds on each side.

        Assemble the Enchiladas: Take a warm tortilla and add about ¼ cup of the chicken mixture down the center of the tortilla. Add a tablespoon of the sour cream and a sprinkle of cheese. Roll the tortilla tightly and place it seam-side down in a greased 9x13 inch baking dish. Repeat with the remaining tortillas and filling.

          Add Sauce and Cheese: Once all the enchiladas are in the baking dish, pour the green enchilada sauce evenly over the top. Then, sprinkle the remaining Monterey Jack and cheddar cheese over the sauce.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

              Garnish and Serve: Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4-6 servings