Ingredients:
- 2 cups cooked, shredded chicken
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 can (10 oz) green chili enchilada sauce
- 1 can (4 oz) diced green chilies
- 1 cup sour cream
- 1/2 cup chopped green onions
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8-10 flour tortillas
- Fresh cilantro, chopped (for garnish)
Directions:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine shredded chicken, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, diced green chilies, sour cream, chopped green onions, ground cumin, garlic powder, and onion powder. Mix until well combined.
- Pour a thin layer of green chili enchilada sauce into the bottom of the prepared baking dish.
- Spoon about 1/2 cup of the chicken mixture onto each tortilla. Roll up the tortillas and place them seam-side down in the baking dish.
- Pour the remaining green chili enchilada sauce evenly over the top of the enchiladas.
- Sprinkle the remaining 1 cup of shredded cheddar cheese and 1 cup of shredded Monterey Jack cheese over the enchiladas.
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh cilantro before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Servings: 4-6 servings
