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Green Chicken Enchiladas

homemade green chicken enchiladas in a casserole dish made with chicken, cheese, sour cream and taco seasoning
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  25 min

Ingredients

  • 2 ½ cups cooked, shredded chicken
  • 2 ⅓ cups shredded mozzarella
  • 2 ⅓ cups shredded Monterey Jack
  • ¾ cup sour cream
  • 2 tablespoons taco seasoning
  • 10 (6 inch) corn tortillas
  • 1 (28 oz) can green enchilada sauce
  • Finely chopped cilantro, for serving (optional)
  • Red pepper flakes, for serving (optional)

Method

  1. Preheat the oven to 375°F with a rack in the center position.
  2. In a large bowl combine the shredded chicken, 1½ cups of the mozzarella, 1½ cups of the Monterey jack, sour cream and taco seasoning.
  3. Wrap the tortillas in a damp paper towel or tea towel and microwave for 1 minute.
  4. Warm the enchilada sauce in a small skillet over medium-low heat. Working with one tortilla at a time, dip it in the enchilada sauce until lightly coated on both sides. Scoop ⅓ cup of the chicken mixture into the tortilla and roll tightly, arrange (seam side down) in a 9x13 baking dish. Repeat with remaining tortillas and filling.
  5. Pour the remaining enchilada sauce over the prepared enchiladas. Sprinkle all over with the remaining mozzarella and the remaining Monterey Jack.
  6. Bake for 25 minutes, or until the sauce is bubbling and the cheese is melted. 
  7. Let rest for 5 minutes. Sprinkle with cilantro and red pepper flakes, if using. 

Notes

  1. To make-ahead, assemble the enchiladas, cover, and refrigerate up to 24 hours before baking.
  2. To freeze, allow the baked enchiladas to cool to room temperature. Cover tightly with a lid or plastic wrap, followed by foil and place in the freezer for up to 3 months.