Advertisement

 Instructions:

1. Make the Green Chile Sauce:

In a skillet, heat olive oil over medium heat.

Add diced onions and cook until soft.

Add garlic and green chiles. Cook for 2–3 minutes.

Stir in sour cream, chicken broth, cumin, and salt. Let simmer for 5 minutes.

Optional: Blend for a smoother sauce, or leave it chunky.

2. Prepare the Filling:

In a bowl, mix shredded chicken, 1 cup shredded cheese, garlic powder, onion powder, and a pinch of salt and pepper.

3. Soften the Tortillas:

Lightly heat tortillas in a pan or microwave to soften (to prevent cracking while rolling).

4. Assemble the Enchiladas:

Spread ¼ cup of green chile sauce on the bottom of a baking dish or oven-safe skillet.

Fill each tortilla with 2–3 tablespoons of chicken mixture, roll up, and place seam-side down in the dish.

Pour remaining green chile sauce over the top and spread evenly.

Sprinkle with 1½ cups shredded cheese.

5. Bake:

Cover with foil and bake at 375°F (190°C) for 20 minutes.

Remove foil and bake another 5–10 minutes until cheese is melted and bubbly.

🌿 Optional Toppings:

Fresh chopped cilantro

Sliced avocado

Sour cream drizzle

Extra green chiles or jalapeños

Enjoy !!