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16 oz green enchilada sauce (Frontera brand is my favorite), divided
1 package medium-sized tortillas (we like gluten-and-corn-free Siete Foods brand)
1 lb chicken thighs or breast- cooked and shredded (see directions for instant pot, below or use rotisserie)
1/2 cup sour cream 
1 4-oz can green chiles
1 1/2 cups shredded Mexican cheese
Cilantro, stemmed and chopped, to serve


  1. Preheat oven to 375.
  2. Pour 1/2 of the enchilada sauce into an 8×8″ dish.
  3. In a small bowl, combine shredded chicken (I prefer a mix of breast and thighs- so much more flavor!), sour cream and green chiles.
  4. Place a small amount of mixture, as well as tablespoon of shredded cheese in a tortilla. Roll tightly and place on top of sauce. Repeat until all chicken mixture is used up (we typically get 6-7 enchiladas out of this recipe. Double for a larger batch).
  5. Cover with remaining sauce and top with shredded cheese.
  6. Bake in oven for 20-25 minutes, until cheese is melted and bubbly. Top with cilantro before serving.