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Chicken Enchiladas with Green Chile Sauce
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Chicken Enchiladas with Green Chile Sauce
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
Course: Main Course
Cuisine: Mexican
Servings: 6
Ingredients
  • 1 medium cooked shredded chicken breast
  • 1 (28 oz) can green enchilada sauce, divided
  • 1 (7 oz) can diced green chiles
  • 1 cup corn, canned or frozen
  • 2 cups Mexican blend shredded cheese
  • 8 8-inch flour tortillas
  • 1 (8 oz) package cream cheese, room temperature
  • 2 cups cooked rice
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • handful cilantro, chopped
  • 1/4 cup sour cream, optional
Instructions
  1. Preheat oven to 375 degrees F.
  2. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish; set aside.

  3. In a blender or food processor, blend 3/4 cup of enchilada sauce, cream cheese, salt and pepper, and half of the cilantro.

  4. In a large bowl, combine shredded chicken, cooked rice, green chiles, corn, 1 cup of shredded cheese, and the blended/creamy enchilada sauce.
  5. To assemble enchiladas, lay a tortilla on a flat surface and spoon 1/3-1/2 cup of the chicken mixture in the center. Roll the tortilla up and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. You may have a little chicken mixture left over depending on how much you put inside each tortilla.
  6. Pour remaining enchilada sauce down the middle of the prepared enchiladas and sprinkle the remaining cheese.
  7. Place into oven and bake until cheese is melted and edges of tortillas are slightly browned, about 20 minutes.
  8. Garnish with the remaining cilantro. Serve immediately.