These creamy, cheesy, enchiladas hit the spot on a cold evening. Serve them with fresh salsa and some guacamole, and you’ll love them!
I love to cook, and make things from scratch, but there’s such a thing as opportunity cost. I make these with a canned sauce. It saves time, and it’s worth it. One time, I made the sauce myself by roasting and chopping the fresh chilies, etc. No one noticed a difference, except for me. I’d say, making the sauce from scratch improved the enchiladas by about 5 percent, but the effort expended was about 45 percent more than usual. Is it worth all that extra effort for the small improvement? Only if you love to cook and want to do it. You decide. 
- 2 cups cooked shredded chicken breasts (may use dark meat, but for these I prefer the white)
- 10-12 six-inch corn tortillas
- 28 ounce can green chile enchilada sauce
- ½ cup chopped onion (I sauté mine first, but that’s your call)
- 1 cup sour cream (optional—but not really—it makes them so good!)
- 3-4 cups shredded jack cheese
- Preheat oven to 350 degrees.
- Warm the sauce over low heat or in microwave. Don’t cook it, just make it warm.
- Pour about 1/3 cup of the sauce into bottom of greased baking pan.
- Mix chicken with chopped onions.
- Dip a tortilla into the warm sauce.
- Put 1 ½ teaspoons of sour cream in center of tortilla.
- Put chicken/onion mixture on top of sour cream.
- Put cheese on top of chicken
- Roll up tortilla and place seam side down in “sauced” baking pan.
- Repeat with remaining tortillas.
- Pour the remaining sauce over all the enchiladas, and cover with the remaining cheese.
- Bake for 30 minutes at 350 degrees or until hot and bubbly
Lightly coat a 13 x 9 inch baking pan with non-stick spray.
I sauté
½ cup chopped onion
but you can also add them raw.
Combine the onion with
2 cups cooked shredded chicken breasts
Warm the enchilada sauce in a sauce pan or microwave. You don’t need to cook it, just make it warm. This helps the tortillas stay soft. Then pour about 1/3 to 1/2 cup into bottom of a greased baking pan.
I have two different methods for preparing my tortillas for the enchiladas. I’ll explain them below, and you can choose whichever fits your needs best.
METHOD 1 This is better if you’re making them ahead to bake another time. This method keeps the tortillas from falling apart. Here’s the procedure:
Heat 1/4 inch of oil in a skillet over medium heat, and quickly fry (20-30 seconds per side). You don’t want them to get crispy.
Drain each one on a paper towel, and place another paper towel on top. You can stack them up to keep each other warm.
METHOD 2 This works well for making really flavorful enchiladas, and it’s great if you’re baking them immediately.
Dip each corn tortilla into the sauce, making sure that both sides are coated, and remove to a plate.
The remaining steps are the same whether you’re using Method I or 2.
Add a dollop of sour cream to the center of the tortilla. (1 teaspoon to 1 tablespoon, as much as you want.)
Put chicken/onion mixture on top of sour cream.
Top with shredded cheese, and …
… roll it up.
Lay the enchiladas in the pan, seam side down, and repeat with all the tortillas
Pour the remaining sauce over all the enchiladas
Top with the remaining cheese, …
… and cover with foil. Bake at 350 degrees for 30 minutes or until hot and bubbly.
Remove from oven and allow to rest for 5 minutes, then …
… gently separate them with a spatula.
Serve, and …
… enjoy these soft, cheesy, chicken-y, green chili enchiladas! YUMMMM!