Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
- In a large bowl, combine the shredded cooked chicken, undrained diced green chilies, condensed cream of chicken soup, sour cream, drained pimentos (if using), chopped cilantro, cumin, salt, and pepper. Stir everything together until well combined.1 pound boneless, skinless chicken breasts or thighs, cooked and shredded, 1 (4 ounce) can diced green chilies, undrained, 1 (10 ounce) can condensed cream of chicken soup, 1 (8 ounce) container sour cream, 1 (4 ounce) jar diced pimentos, drained, 1/4 cup chopped fresh cilantro, 1 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Spread about half a cup of the chicken mixture onto each warmed flour tortilla. Sprinkle about 1 to 2 tablespoons of shredded Monterey Jack cheese over the filling in each tortilla.12 flour tortillas (6-inch), 2 cups shredded Monterey Jack cheese, divided
- Tightly roll up each tortilla and place it seam-side down in the prepared baking dish. Arrange the rolled enchiladas in a single layer, packing them snugly.12 flour tortillas (6-inch)
- Pour any remaining chicken mixture evenly over the tops of the rolled enchiladas. Sprinkle the remaining Monterey Jack cheese and the Pepper Jack cheese (if using) over the entire top of the dish.2 cups shredded Monterey Jack cheese, divided, 1/2 cup shredded Pepper Jack cheese
- Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges.
- Let the enchiladas rest for about 5 minutes before serving. Garnish with extra cilantro, sliced jalapeños, chopped red onion, avocado slices, or a dollop of sour cream, as desired.1/4 cup chopped fresh cilantro, sliced jalapeños, chopped red onion, avocado slices, a dollop of sour cream
Notes
Storing and Reheating Tips:
To store leftover White Chicken Enchiladas Green Chili, allow them to cool completely before transferring them to an airtight container. They will stay fresh in the refrigerator for up to 3-4 days. For longer storage, you can freeze the assembled and baked enchiladas. Ensure they are cooled, then wrap the baking dish tightly with plastic wrap followed by aluminum foil, or portion them into freezer-safe containers. Frozen enchiladas will maintain their best quality for up to 2-3 months.
To reheat refrigerated enchiladas, gently warm them in a covered oven-safe dish at 325°F (160°C) for about 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave for a quicker option. If reheating from frozen, it’s best to thaw them overnight in the refrigerator first. If you’re in a hurry, you can bake them directly from frozen, covered, at 350°F (175°C) for about 30-40 minutes, or until thoroughly heated, then uncovering for the last 10 minutes to crisp up the cheese.
To store leftover White Chicken Enchiladas Green Chili, allow them to cool completely before transferring them to an airtight container. They will stay fresh in the refrigerator for up to 3-4 days. For longer storage, you can freeze the assembled and baked enchiladas. Ensure they are cooled, then wrap the baking dish tightly with plastic wrap followed by aluminum foil, or portion them into freezer-safe containers. Frozen enchiladas will maintain their best quality for up to 2-3 months.
To reheat refrigerated enchiladas, gently warm them in a covered oven-safe dish at 325°F (160°C) for about 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave for a quicker option. If reheating from frozen, it’s best to thaw them overnight in the refrigerator first. If you’re in a hurry, you can bake them directly from frozen, covered, at 350°F (175°C) for about 30-40 minutes, or until thoroughly heated, then uncovering for the last 10 minutes to crisp up the cheese.
