Rich, cheesy, and incredibly simple—these comforting chicken enchiladas are drenched in zesty green enchilada sauce, delivering all the comfort you’re craving (and, let’s face it, pretty much every day).
Ingredients
- 2 ½ cups cooked, shredded chicken
- 2 tablespoons taco seasoning
- 2 ⅓ cups shredded mozzarella
- 2 ⅓ cups shredded Monterey Jack
- ¾ cup sour cream
- 10 corn tortillas (6-inch)
- 1 (28 oz) can green enchilada sauce
Method
- Preheat your oven to 375°F.
- In a large bowl, mix together the shredded chicken, 1 ½ cups of mozzarella, 1 ½ cups of Monterey Jack, sour cream, and taco seasoning until well combined.
- Wrap the tortillas in a damp paper towel or tea towel and microwave for 1 minute to soften them.
- Heat the enchilada sauce in a skillet. Dip each tortilla into the sauce, coating it lightly, then fill with about ⅓ cup of the chicken mixture. Roll the tortilla tightly and place it seam side down in a 9×13-inch baking dish. Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
- Bake for 25 minutes, or until the cheese is bubbling and golden.
