Green Chile Chicken Enchiladas

Name: Green Chile Chicken Enchiladas
Total time: 30 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 2 cups red or green chile enchilada sauce (homemade or store-bought, divided); ⅓ cup sour cream; ¾ teaspoon cumin; ¾ teaspoon granulated garlic or garlic powder; ¾ teaspoon granulated onion or onion powder; ¾ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ¼ teaspoon cayenne pepper; 3 cups cooked chicken (shredded or chopped bite-size); 14 ounces can pinto or black beans (drained and rinsed); 4 ounces chopped green chile (frozen is fine); 5 white corn tortillas (cut into 6 pie-shaped wedges); 5 -6 cups shredded cheese (see cook's note, divided); ¼ cup fresh cilantro (chopped (optional, for topping))

Green Chile Chicken Enchiladas in just 30 minutes!

⏱️ 30 menit 🔪 Persiapan: 10 menit 🔥 Masak: 20 menit 📊 Sedang 👁️ 21 dilihat

👨‍🍳 Mulai Masak

Foto: Barefeet In The Kitchen

Bahan-bahan

6 porsi

2 cups red or green chile enchilada sauce (homemade or store-bought, divided)
⅓ cup sour cream
¾ teaspoon cumin
¾ teaspoon granulated garlic or garlic powder
¾ teaspoon granulated onion or onion powder
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
3 cups cooked chicken (shredded or chopped bite-size)
14 ounces can pinto or black beans (drained and rinsed)
4 ounces chopped green chile (frozen is fine)
5 white corn tortillas (cut into 6 pie-shaped wedges)
5 -6 cups shredded cheese (see cook's note, divided)
¼ cup fresh cilantro (chopped (optional, for topping))

Langkah-langkah

Preheat the oven to 350°F. In a large bowl, whisk together the sour cream, 1/2 cup of chile sauce, cumin, garlic, onion, salt, pepper, and cayenne. Add the chicken, beans, and green chile. Stir to combine.
Pour about 1/4 cup of the green chile sauce into the bottom of a 9-inch baking dish. Place a layer of tortillas wedges across the green chile sauce and then scoop about 1/2 of the chicken mixture on top of the tortillas. Sprinkle with 1 1/2 cups of shredded cheese.
Layer with tortillas, top with the remaining chicken mixture, and sprinkle with another 1 1/2 cups of shredded cheese. Layer once more with tortillas and pour the remaining 1 1/4 cup of chile sauce over the tortillas. Sprinkle generously with the remaining 2-3 cups of cheese.
Bake for 20 minutes, until the edges are bubbling. Remove from the oven and scoop piping hot onto plates or let cool for 15-20 minutes for a prettier slice of enchiladas. Serve with tortilla chips. Enjoy!