Easy Green Chicken Enchiladas
These enchiladas come together in 30 minutes and are extra cheesy from cream cheese, cheddar cheese, and pepper jack cheese!
Servings: 4 enchiladas
Ingredients
- 1.5 cups Rotisserie Chicken can also use leftover chicken or make chicken
- 2 oz Cream Cheese softened; cut into cubes
- 4 oz Diced Green Chiles one can
- 1/3 cup Corn I used frozen corn
- 1 tablespoon Taco Seasoning
- 4 8 inch Tortillas I used flour tortillas
- 4 oz Cheddar Cheese freshly grated; divided
- 4 oz Pepper Jack Cheese freshly grated; divided
- 10 oz Green Chile Enchilada Sauce 1 can
- Red Onion, Cilantro, Sour Cream optional to serve
Instructions
- Preheat oven to 375 degrees F. Meanwhile, add shredded rotisserie chicken to a bowl - I used a mix of white and dark meat. Add cream cheese, diced green chiles, corn, and taco seasoning. Stir to combine everything together well.
- Pour about 1/3 of the can of enchilada sauce into the bottom of the 8x8 baking dish. Evenly divide the chicken mixture across the center of 4 tortillas. Sprinkle half of the cheddar cheese and pepper jack cheese over the chicken mixture. Roll tightly and place in the baking dish, seam side down.
- Pour the remaining enchilada sauce over the top of the enchiladas. Sprinkle the remaining cheddar and pepper jack cheese evenly over the top. Bake for 15 minutes or until the cheese is bubbly and melted.
- Serve with the toppings of your choice such as sour cream, onion, and cilantro.
Video
@carolbeecooks July Thirty Minute Meal Series: Green Chicken Enchiladas
♬ original sound - Carolyn | carolbeecooks
Nutrition
Calories: 573kcal | Carbohydrates: 27g | Protein: 43g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 153mg | Sodium: 1597mg | Potassium: 182mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1291IU | Vitamin C: 5mg | Calcium: 479mg | Iron: 2mg
