Mexican Green Chile, Chicken & Cheese Enchiladas

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. In a large bowl, combine the shredded chicken, 1 cup of the cheese, diced green chiles, sour cream if using, cumin, salt, and black pepper. Mix until well combined.
3. Spoon an even amount of filling into each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
4. Pour the green enchilada sauce evenly over the rolled tortillas.
5. Sprinkle the remaining cheese over the top.
6. Bake uncovered for 20–25 minutes, or until the cheese is fully melted and bubbly.
7. Remove from the oven and garnish with chopped fresh cilantro before serving.

Variations :

• Add sautéed onions or bell peppers to the filling for extra flavor.
• Use pepper jack cheese for a spicier version.
• Substitute rotisserie chicken for convenience.
• Make it creamier by mixing a few tablespoons of cream cheese into the filling.

Tips :

• Warm tortillas briefly before filling to prevent tearing.
• Do not overfill the tortillas, which makes them easier to roll.
• Let the enchiladas rest for a few minutes before serving so they hold their shape.
• Finish with a squeeze of fresh lime juice or a drizzle of crema for a restaurant-style touch.