Ingredients
Method
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with cooking spray.
- In a large bowl, combine the shredded chicken, softened cream cheese, 1 can of diced green chilis, garlic powder, cumin, onion powder, salt, and pepper. Mix until thoroughly combined, then stir in ½ cup of the shredded cheese and set the filling aside.
- In a separate bowl, whisk together the green enchilada sauce, sour cream, and remaining can of diced green chilis until smooth. Spread ½ cup of this sauce evenly across the bottom of the prepared baking dish.
- Lay one tortilla flat on a clean surface and spoon about ⅓ cup of the chicken filling down the center. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
- Pour the remaining green chili sauce evenly over all the enchiladas, then sprinkle the remaining 1½ cups of shredded cheese over the top.
- Cover the baking dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly and the edges are lightly golden.
- Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro, a squeeze of lime, and a dollop of sour cream if desired.
Nutrition
Notes
Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days, or freeze assembled (unbaked or baked) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Lighter swap: Use reduced-fat cream cheese and reduced-fat sour cream to lighten things up without sacrificing any of that creamy, comforting flavor. You can also use low-carb or whole wheat tortillas for a more nutritious option.
Seasoning tip: Taste your chicken filling before rolling — every brand of green chilis and enchilada sauce varies in saltiness, so adjust your salt and pepper accordingly before assembling.