Creamy Chicken Enchiladas are an amazing Mexican dinner idea! A perfect recipe to use with leftover and rotisserie chicken mixed with cheeses and green chile, topped with a fresh Hatch roasted pepper enchilada sauce. Gluten free.
In medium bowl, combine the shredded chicken, 1.5 cups of the pepperjack cheese, green chiles, and sour cream. Set aside.
3 cups shredded chicken, 1 ½ cups sour cream, 3 cups shredded pepperjack cheese, 8 ounces diced green chiles
Line the bottom of your baking dish with a little of the enchilada sauce (just enough to coat it) - about 1/3 cup.
1 ½ cups Hatch Chile Green Enchilada Sauce
Lightly brush a tortilla on each side with some of the enchilada sauce.
12 corn tortillas
Scoop about 1/3 cup of the chicken mixture onto the tortilla, about a third of the way down a tortilla, across the tortilla in a line.
Roll the tortilla up and place in the baking dish, seam side down.
Repeat with the remaining tortillas and mixture.
Pour the rest of the enchilada sauce over the rolled enchiladas.
Sprinkle the remaining pepperjack cheese across the enchiladas.
Bake until the sauce around the edges of the dish is bubbling and the cheese is melted and turning light brown. Approximately 20-25 minutes.
Notes
This recipe will give you approximately 12 enchiladas. If you want to make a larger batch, increase quantities as desired.Putting a little sauce on the tortilla itself before rolling is optional, but recommended. It brings more flavor and moisture into each enchilada.Add in your favorite additions like corn, black beans, tomatoes, and more!