Green Chile Chicken Enchiladas are a delightful and easy-to-make dish that combines tender chicken, creamy sour cream, and a zesty green enchilada sauce. This recipe requires minimal preparation and delivers an amazing flavor experience every single time. Perfect for a cozy family dinner or a festive gathering, these enchiladas will become a favorite in your home.
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Ingredients
- 2 cups shredded chicken
- 1 can black beans, drained and rinsed
- 1 large onion, finely chopped
- 2 cups sour cream
- 2 packets tomato basil sipping broth
- 2 cups cooked rice
- 8-10 flour tortillas
- 2 cups green enchilada sauce
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
Instructions
1. **Preheat and Prep:**
- Preheat your oven to 375°F (190°C).
- In a medium skillet, sauté the chopped onion until it's soft and translucent. Set aside to cool slightly.
2. **Prepare the Filling:**
- In a large bowl, combine the shredded chicken, black beans, cooked onions, sour cream, and tomato basil sipping broth. Mix until everything is well incorporated.
3. **Assemble the Enchiladas:**
- Spread a bed of cooked rice evenly in the bottom of a casserole dish.
- Take a corn tortilla and spoon a generous amount of the chicken filling mixture onto it. Roll the tortilla tightly and place it seam-side down on the bed of rice. Repeat with the remaining tortillas and filling.
4. **Add the Sauce and Cheese:**
- Pour the green enchilada sauce evenly over the top of the rolled tortillas, ensuring they are well covered.
- Generously sprinkle shredded cheese over the entire dish. The more cheese, the better!
5. **Bake:**
- Cover the casserole dish with aluminum foil and bake in the preheated 375F oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
6. **Serve:**
- Remove from the oven and let the enchiladas cool for a few minutes before serving.
- Garnish with fresh cilantro, diced tomatoes, or sliced avocado if desired.
