Ingredients
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack or cheddar cheese
- 1 (10 oz) can green enchilada sauce
- 1 (4 oz) can diced green chiles
- 1 cup sour cream
- 8 small corn tortillas
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Sauté diced onion for 3–4 minutes until softened. Add garlic and cook 30 seconds.
- Stir in shredded chicken, cumin, chili powder, salt, and black pepper. Cook 2–3 minutes to combine flavors. Remove from heat.
- In a bowl, mix green enchilada sauce, diced green chiles, and sour cream until smooth.
- Cut tortillas into halves or quarters for layering.
- Spread a thin layer of sauce mixture in the bottom of the baking dish.
- Layer tortillas, half of the chicken mixture, sauce, and cheese. Repeat layers, finishing with sauce and remaining cheese.
- Cover with foil and bake 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
- Let rest 5–10 minutes before slicing. Garnish with cilantro if desired.
Notes
- Rotisserie chicken works well for convenience.
- Warm tortillas slightly before layering to reduce sogginess.
- Adjust spice level by using mild or hot enchilada sauce.
- Store leftovers refrigerated up to 4 days.
- Internal temperature should reach 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 105 mg
