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Creamy, cheesy, and packed with authentic flavor!<\/strong><\/p>\n For the Filling:<\/strong><\/p>\n 2 cups cooked shredded chicken (rotisserie or poached breast\/thighs)<\/em><\/p>\n 1 cup shredded cheese (Mexican blend or Monterey Jack)<\/p>\n \u00bd tsp garlic powder<\/p>\n \u00bd tsp onion powder<\/p>\n Salt & pepper to taste<\/p>\n For the Green Chile Sauce:<\/strong><\/p>\n 1 tbsp olive oil or butter<\/p>\n \u00bd onion, diced<\/p>\n 2 cloves garlic, minced<\/p>\n 1\u00bd cups roasted green chiles, chopped (or 1 can diced Hatch green chiles)<\/em><\/p>\n 1 cup sour cream<\/p>\n \u00be cup chicken broth<\/p>\n \u00bd tsp cumin<\/p>\n Salt to taste<\/p>\n To Assemble:<\/strong><\/p>\n 8\u201310 corn tortillas (or flour tortillas if preferred)<\/em><\/p>\n 1\u00bd cups shredded cheese (for topping)<\/p>\n Fresh cilantro (optional, for garnish)<\/p>\n <\/p>\n<\/div>\n 1. Make the Green Chile Sauce:<\/strong><\/p>\n In a skillet, heat olive oil over medium heat.<\/p>\n Add diced onions and cook until soft.<\/p>\n Add garlic and green chiles. Cook for 2\u20133 minutes.<\/p>\n Stir in sour cream, chicken broth, cumin, and salt. Let simmer for 5 minutes.<\/p>\n Optional: Blend for a smoother sauce, or leave it chunky.<\/p>\n 2. Prepare the Filling:<\/strong><\/p>\n In a bowl, mix shredded chicken, 1 cup shredded cheese, garlic powder, onion powder, and a pinch of salt and pepper.<\/p>\n 3. Soften the Tortillas:<\/strong><\/p>\n Lightly heat tortillas in a pan or microwave to soften (to prevent cracking while rolling).<\/p>\n 4. Assemble the Enchiladas:<\/strong><\/p>\n Spread \u00bc cup of green chile sauce on the bottom of a baking dish or oven-safe skillet.<\/p>\n Fill each tortilla with 2\u20133 tablespoons of chicken mixture, roll up, and place seam-side down in the dish.<\/p>\n Pour remaining green chile sauce over the top and spread evenly.<\/p>\n Sprinkle with 1\u00bd cups shredded cheese.<\/p>\n 5. Bake:<\/strong><\/p>\n Cover with foil and bake at 375\u00b0F (190\u00b0C) for 20 minutes.<\/p>\n Remove foil and bake another 5\u201310 minutes until cheese is melted and bubbly.<\/p>\n \ud83c\udf3f Optional Toppings:<\/strong><\/p>\n Fresh chopped cilantro<\/p>\n Sliced avocado<\/p>\n Sour cream drizzle<\/p>\n Extra green chiles or jalape\u00f1os<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Creamy, cheesy, and packed with authentic flavor! Ingredients: For the Filling: 2 cups cooked shredded chicken (rotisserie or poached breast\/thighs) 1 cup shredded cheese (Mexican blend or Monterey Jack) \u00bd tsp garlic powder \u00bd tsp onion powder Salt & pepper to taste For the Green Chile Sauce: 1 tbsp olive oil or butter \u00bd onion, […]<\/p>\n","protected":false},"author":1,"featured_media":6734,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6732","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tIngredients:<\/h1>\n
\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/div>\n\u00a0Instructions:<\/h1>\n