These Green Chile Chicken Enchiladas are made with tortillas that are stuffed with chicken, cheese, green chile enchilada sauce, sour cream, and green chilies.
Pat dry the chicken breasts with paper towels and drizzle enough oil to coat each chicken breast.
2 chicken breasts
Add the chicken breasts to the hot skillet and cook covered for 5 to 7 minutes without moving them around.
Flip the chicken over, add 1 tablespoon of butter, swirl the butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165°F. Cooking time will always depend on the thickness of the chicken breasts.
2 tbsp unsalted butter
Remove chicken breasts from the skillet and keep them covered for 5 more minutes before shredding.
Build the Enchiladas
In a small bowl, combine the shredded chicken, 1 cup cheese, green chiles, salt, and pepper.
2 cups Mexican blend cheese, 4.5 oz green chilies, 1 cup sour cream, 1 tsp salt, 1 tsp black pepper
In a small skillet, bring enchilada sauce to boil then remove from the heat.
19 oz green chile enchilada sauce
Dip each tortilla into the heated sauce for a few seconds to coat.
8 flour tortillas
Spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center for each tortilla. (You can place the sour cream in a sandwich bag and cut the bottom tip and squirt it down the center)
Roll the tortilla and place seam-side down in a baking dish.
Repeat until all the tortillas are filled. Pour the remaining enchilada sauce over top and sprinkle with the remaining cheese.
Bake the enchiladas for 20 minutes at 350°F.
Remove from oven, let cool for 5 minutes before serving.
Notes
How to Save Leftovers
Cool enchiladas to room temperature before storing.
Place in an airtight container to store for up to 2 days in the refrigerator.
Did You Like This Recipe?Take a picture and mention us on Pintrest @TasteTheWorldCookbook or tag it with #tastetheworldcookbook! Don't forget to subscribe to our email list for more recipes!