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| Ingredient | Amount |
|---|---|
| Cooked chicken (shredded) | 2 cups |
| Olive oil | 1 tablespoon |
| Onion (diced) | 1/2 medium |
| Garlic (minced) | 4 cloves |
| Diced green chiles | 1 (7-ounce) can |
| Green chile enchilada sauce | 1 (14-ounce) can |
| Sour cream | 1/2 cup (divided) |
| Cream cheese (softened) | 6 ounces |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Ground cumin | 1/2 teaspoon |
| Pepper jack cheese (shredded) | 3 cups (divided) |
| Corn tortillas | 10 |
👩🍳 Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray.
- Sauté aromatics
Heat olive oil in a skillet over medium heat. Add diced onion and cook for 3–5 minutes until softened. Stir in garlic and cook for 30 seconds more. Remove from heat. - Make the filling
In a large bowl, whisk together ½ cup enchilada sauce and ¼ cup sour cream. Add shredded chicken, sautéed onion and garlic, cream cheese, green chiles, cumin, salt, pepper, and 1½ cups shredded cheese. Mix until well combined. - Prepare the sauce
In a separate bowl, whisk the remaining enchilada sauce with the remaining ¼ cup sour cream. - Warm the tortillas
Place tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave for 30–45 seconds to soften. - Assemble the enchiladas
Spoon about ½ cup of the chicken mixture into each tortilla. Roll tightly and place seam-side down in the prepared baking dish. - Top and bake
Pour the sauce mixture evenly over the enchiladas. Sprinkle the remaining cheese on top. Bake uncovered for 30–35 minutes, or until hot and bubbly with golden edges.
Serve warm with your favorite sides and enjoy the creamy, cheesy comfort of a dish that’s sure to become a regular on your dinner table.
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