Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8 corn tortillas
- 2 cups hatch chile sauce
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 cup sour cream
- 1/2 cup diced onions
- Salt and pepper to taste
- Cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Mix the shredded chicken with half of the hatch chile sauce. Season with salt and pepper to taste.
- Warm the tortillas in a skillet until they are pliable.
- Spoon some of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
- Pour the remaining hatch chile sauce over the top and sprinkle with cheese.
- Bake for 25-30 minutes, until the cheese is melted and bubbly.
- Serve with sour cream and garnish with cilantro if desired.
Notes
Consider adding black beans or corn for extra flavor. Use hot hatch chile sauce for more spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg