Ingredients
Scale
For the Chicken Filling:
- 3 cups cooked chicken, shredded
- 4 ounces cream cheese, softened
- ½ cup full-fat sour cream
- 1 cup shredded Monterey Jack cheese
- 1 small can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and black pepper to taste
For Assembly:
- 10 small corn tortillas
- 1 can (28 oz) green enchilada sauce
- 1½ cups shredded Monterey Jack cheese, for topping
- ½ cup shredded mozzarella, for topping
- Fresh cilantro and sour cream, for garnish
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish and spread about ½ cup of green enchilada sauce across the bottom.
- In a large bowl, combine shredded chicken, softened cream cheese, sour cream, Monterey Jack, diced green chilies, cumin, garlic powder, salt, and pepper. Stir until fully combined and creamy.
- Pour remaining green enchilada sauce into a small skillet over medium-low heat. Warm until just simmering, then reduce to low.
- Working one at a time, dip each corn tortilla into the warm green sauce for a few seconds, coating both sides. Spoon about 3 tablespoons of chicken filling down the center, roll tightly, and place seam-side down in the baking dish.
- Pour remaining warm green sauce evenly over all the enchiladas, covering every edge. Sprinkle Monterey Jack and mozzarella generously over the top.
- Cover tightly with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until cheese is melted and bubbling.
- Rest for 5 minutes before serving. Garnish with fresh cilantro and sour cream.
Notes
- Always dip tortillas in warm green sauce before filling. It prevents cracking and builds flavor into every layer.
- Use full-fat sour cream only. Low-fat can curdle during baking.
- Pull the dish the moment cheese is melted and glossy. Do not overbake.
- Make ahead: assemble, cover, and refrigerate up to 24 hours before baking.
- Freeze baked or unbaked for up to 3 months, wrapped tightly in foil.
- Reheat covered at 350°F for 20 to 25 minutes. Add a spoonful of extra green sauce before reheating for best results.
- Flour tortillas work but skip the dipping step and expect a softer, less traditional texture.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex