Green Chili Chicken Enchiladas
Stuffed with a creamy, cheesy chicken filling and topped with a tangy green sauce, these enchiladas are the perfect tex mex dinner.
Ingredients
- ½ cup onion diced
- 2 cloves garlic minced
- 1½ lb boneless skinless chicken breast
- 1 tbsp chili powder
- ½ tbsp cumin
- 2 tsp smoked paprika
- 2 tsp onion powder
- 1 tsp garlic powder
- salt and pepper
- 4.5 oz mild green chilis 1 can
- 4 oz cream cheese
- ⅓ cup sour cream
- 2 cup shredded cheddar or mexican blend cheese
- 2 10 oz cans green enchilada sauce
- 8-10 medium flour tortilla shells
- 1½ cups monterey jack cheese
Instructions
- Preheat the oven to 375°
- Add 1 tbsp oil, diced onion and garlic to a saute pan over medium high heat. Sweat for 2-3 minutes until translucent. Dice chicken and add to the pan, cooking through-5-6 minutes.
- Season with chili powder, cumin, paprika, onion and garlic powder, salt and pepper. Add diced green chilis, stir to combine.
- Add in cream cheese and sour cream. Allow to melt and add in cheddar or mexican blend cheese. Melt completely.
- Pour ½ of a 10 oz can of enchilada sauce in a 13x9 baking dish. Scoop about ⅓-½ of a cup of the chicken and cheese mixture on to a flour tortilla and roll. Place seam side down into the baking dish. Repeat 7-9 more times until you are out of filling or the dish is full.
- Pour remaining enchilada sauce over the filled tortillas and top with monterey jack cheese.
- Bake for 15-20 minutes or until the cheese begins to brown slightly. Serve immediately.