Name: Easy Weeknight Green Chile Enchiladas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 8 oz green enchilada sauce (this one is my favorite); 1 package medium-sized tortillas (we like gluten-and-corn-free Siete Foods brand); 1lb 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

Easy Weeknight Green Chile Enchiladas

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Author: Kristin Dovbniak
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
Yield: 4-6 1x

Ingredients

Scale

8 oz green enchilada sauce (this one is my favorite)

1 package medium-sized tortillas (we like gluten-and-corn-free Siete Foods brand)

1lb 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

Instructions

Preheat oven to 375.
Pour 1/3 of the enchilada sauce into an 8×8″ dish.
In a small bowl, combine shredded chicken (I prefer thighs- so much more flavor!), sour cream and green chiles.
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).
Cover with remaining sauce and top with shredded cheese.
Bake in oven for 20-25 minutes, until cheese is melted and bubbly. Top with cilantro before serving.

Find it online: https://healthymamakris.com/recipe-easy-weeknight-green-chile-enchiladas/