New Mexico Green Chile Chicken Enchiladas

Instructions:

1. In a mixing bowl, combine the cream of chicken soup, sour cream, green chile, garlic powder, onion powder, cumin, salt, and pepper.
2. Stir in the shredded chicken until fully coated.
3. In a skillet, lightly fry each corn tortilla in a small amount of oil to soften them, then drain on paper towels.
4. Fill each tortilla with a portion of the chicken mixture, roll tightly, and place seam-side down in a baking dish.
5. Spread any remaining sauce over the top of the enchiladas.
6. Cover generously with shredded cheese.
7. Bake at 350°F (175°C) for 25–30 minutes, or until the cheese is melted, bubbling, and lightly golden.
8. Allow the enchiladas to cool briefly before serving so they can set.

Variations

• Substitute half of the sour cream with Greek yogurt for a lighter version.
• Add sautéed onions or roasted corn to the filling for extra texture.
• Use pepper jack cheese for a spicier finish.
• Mix in a handful of cilantro before rolling the enchiladas for fresh herbal notes.
• Swap corn tortillas for flour tortillas if you prefer a softer, smoother bite.

Tips

• Lightly frying the tortillas prevents them from tearing during assembly.
• For a thinner, creamier sauce, add a splash of chicken broth to the mixture.
• If you enjoy extra heat, stir in diced jalapeños or hotter varieties of green chile.
• Letting the enchiladas rest for a few minutes after baking helps them slice and serve neatly.
• Use freshly shredded cheese for the best melt and flavor.