second aught amend than having a groovy recipe on mitt to serve to family unit together wi
There’second aught amend than having a groovy recipe on mitt to serve to family unit together with friends, knowing the whole family will honey it–together with this slow chicken enchilada recipe alongside dark-green sauce (salsa verde) is i of those become-to recipes.
I’ve made these delicious sour cream chicken enchiladas countless times, for all sorts of occasions, and they’re always a large striking!
Since these stacked enchiladas are layered with flat tortillas, instead of rolled, yous can throw these dark-green enchiladas together in just a few minutes–particularly if y’all take pre-cooked, pre-shredded chicken chest pith on mitt–making this an easy recipe to throw together for a busy night or last-infinitesimal go-together.
Stacking the ingredients is a bully manner to let all the wonderful flavors too cheesy goodness of this casserole to blend together, and so these layered sour cream chicken enchiladas end up tasting amend than traditional rolled enchilada recipes.
If you beloved Mexican food as much every bit nosotros do, I know you lot’re going to dear this easy chicken enchilada recipe alongside greenish chilies! With just a few simple ingredients, including tender chicken, melty cheese, an amazing sour cream sauce, in addition to then much season, I know it’s going to get ane of your family unit favorite recipes, as well!
I normally circular out these creamy chicken enchiladas amongst regular or Mexican rice, black beans or refried beans, tortilla chips, salsa, sour cream, as well as guacamole.
Stacked Chicken Enchilada Recipe alongside Green Sauce (Salsa Verde) as well as Sour Cream
Serves 6
Ingredients:
1 loving cup sour cream (addition additional for topping)
one 28-ounce can of green chile enchilada sauce, mild or medium (preferably Las Palmas or Hatch brand )
two 4-ounce cans mild diced green chiles
three cups cooked chicken breasts, shredded or cutting in pocket-sized pieces (leftover rotisserie chicken from the grocery shop works slap-up, or I purchase the Del Real make of pre-cooked, pre-shredded chicken in addition to role the entire package)
two cups shredded Monterey jack cheese or abrupt cheddar cheese (1 viii-ounce package)*
ii cups shredded pepper jack cheese (i eight-ounce parcel)*
12 to 15 soft white or xanthous corn tortillas (modest soft flour tortillas function neat, as well)
one bunch fresh cilantro, finely chopped (optional)
Step by Step Instructions:
- Heat oven to 375° F.
- Combine the green enchilada sauce, dark-green chilis, too sour cream inwards a big bowl, mixing well. Smooth one large spoonful of the sour cream sauce over the bottom of a greased nine 10 13 casserole dish, spreading to the edges.
- Layer 4 to v corn tortillas in the bottom of the baking dish, trigger-happy them inward one-half to make them jibe. (You don’t have to embrace every inch of the bottom of the pan.) Add half of the cooked shredded chicken, one/3 of the greenish sauce, as well as i/iii of the cheeses. Repeat, and then in that location are 2 consummate layers.
- Finish with a final layer of corn tortillas, the remaining sauce, together with remaining cheeses. Bake, uncovered, inwards 375° F. oven for 35 to xl minutes, or until cheese is completely melted too only starting to chocolate-brown.
- For best results, allow the enchilada casserole to cool for xv to twenty minutes before cut in addition to serving.
- Top each serving with your favorite toppings. Our personal preference is chopped cilantro as well as extra sour cream. Chips & guacamole are always a keen thought, as well!
Store leftover sour cream enchiladas inwards an airtight container in the refrigerator for up to iii days. By the style, these cheesy white chicken enchiladas gustatory modality even meliorate the adjacent twenty-four hours!
You can as well make this enchilada casserole ahead of time in addition to freeze it for afterward. Make certain to thaw it completely earlier baking. If partially frozen, add additional baking fourth dimension.
- *Note: If yous prefer a milder version of these creamy greenish chile chicken enchiladas, just leave out the pepper jack cheese in addition to purpose a instant 8-ounce bundle of Monterey jack or cheddar cheese. The Tillamook make “Mexican two-cheese blend” is a smashing option, too. It’sec just the correct residue of mild and spicy, with a lilliputian kicking, then I oftentimes use 2 packages of that, rather than two different cheeses.
Enjoy! xo Jane
Sour Cream Chicken Enchilada Recipe Card to Print or Save
Stacked Chicken Enchiladas amongst Green Sauce (Salsa Verde) & Sour Cream
Print recipe
| Serves | half-dozen |
| Prep fourth dimension | xx minutes |
| Cook time | 40 minutes |
| Total fourth dimension | one 60 minutes |
| Allergy | Milk |
| Meal type | Main Dish |
| Misc | Freezable, Pre-preparable, Serve Hot |
Ingredients
- one cup sour cream
- i 28 ounce can dark-green chile enchilada sauce, mild or medium (preferably Las Palmas or Hatch brand)
- 2 iv ounce cans mild diced greenish chilis
- iii Cups cooked chicken breast, shredded or diced (rotisserie chicken is a fourth dimension saver)
- ii Cups shredded Monterey jack cheese or cheddar cheese (ane viii ounce bundle)
- two Cups shredded pepper jack cheese (ane viii ounce parcel)
- 12-xv soft white or yellow corn tortillas (pocket-sized flour tortillas go keen, as well)
- one Bunch fresh cilantro, finely chopped (optional)
Note
*If you prefer a milder version of these creamy dark-green chile chicken enchiladas, but go out out the pepper jack cheese and role a second parcel of Monterey jack or cheddar cheese. The Tillamook brand “Mexican 2-cheese blend” is a great selection, too. It’second just the correct remainder of mild as well as spicy, with a petty boot, so I ofttimes role ii packages of that, rather than ii dissimilar cheeses.
Directions
| Step one | |
| Heat oven to 375° F. | |
| Step ii | |
| Combine the greenish enchilada sauce, dark-green chilis, too sour cream in a large bowl, mixing well. Smooth ane large spoonful of the sour cream sauce over the bottom of a greased 9 ten 13 casserole dish, spreading to the edges. | |
| Step 3 | |
| Layer iv to 5 corn tortillas inward the baking dish, trigger-happy them inwards one-half to make them correspond. (You don’t have to cover every inch of the bottom of the pan.) Add half of the cooked shredded chicken, ane/three of the light-green sauce, and one/three of the cheeses. Repeat, so there are ii complete layers. | |
| Step iv | |
| Finish alongside a final layer of corn tortillas, the remaining sauce, in addition to remaining cheeses. Bake, uncovered, in 375° F. oven for 35 to 40 minutes, or until cheese is completely melted too just starting to dark-brown. | |
| Step 5 | |
| For best results, let the casserole to cool for fifteen to 20 minutes before cutting too serving. | |
| Step half-dozen | |
| Top each serving amongst your favorite toppings. Our personal preference is chopped cilantro in addition to extra sour cream. Chips & guacamole are e’er a swell thought, also! | |
| Step 7 | |
| Store leftovers in an airtight container in the fridge up to iii days. | |
Looking for more slow recipe ideas? Here are a few pop recipes together with entertaining ideas on Jane at Home:
Crustless Mini Quiche with Spinach too Bacon
Quick as well as Easy Homemade Zuppa Toscana
Easy Sweet in addition to Sour Chicken
Homemade Pasta e Fagioli Soup (Italian Chili)
Perfect Oat Flour Crepes (Gluten Free)
Chocolate Mousse alongside Ricotta Cheese
Perfect Crispy Oven Roasted Potatoes
Summer Pasta alongside Fresh Tomato, Basil and Shaved Parmesan
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