Preheat your oven to 350°F (175°C)
Lightly grease a 9×13-inch baking dish
Step 3: Warm the Tortillas
To prevent cracking, warm your tortillas briefly in a microwave or on a hot skillet for about 20 seconds.
Step 4: Fill and Roll
Spoon 2–3 tablespoons of chicken filling onto each tortilla
Roll tightly and place seam-side down in the prepared baking dish
Repeat until all tortillas are filled
Step 5: Make the Green Chile Sauce
In a separate bowl, whisk together:
1 can of green enchilada sauce
½ cup sour cream
Optional: stir in chopped cilantro
Pour this creamy sauce evenly over the rolled enchiladas, making sure all are covered.
Step 6: Top with Cheese
Sprinkle the remaining 1½ cups of shredded cheese generously over the top.
Step 7: Bake
Bake uncovered for 20–25 minutes, until the cheese is melted and bubbly
For extra browning, broil for the last 2–3 minutes (watch closely)
Step 8: Serve and Garnish
Garnish with your favorite toppings: fresh cilantro, diced avocado, a drizzle of sour cream, and lime wedges.
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