Creamy and cheesy green chile chicken enchiladas baked to perfection with a smoky sauce and tender filling.

Scale

1½ lb boneless skinless chicken breasts

½ tsp kosher salt

½ tsp black pepper

2 tbsp olive oil

½ cup sour cream

½ cup canned fire-roasted green chiles

1 tsp ground cumin

½ tsp garlic powder

10 flour or corn tortillas (6-inch)

2 cups green chile enchilada sauce

5 oz shredded pepper jack cheese

5 oz shredded mild cheddar cheese

2 tbsp green onions, chopped

1 tbsp fresh cilantro

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1. Preheat oven to 400°F and lightly grease a 9×13-inch baking dish.

2. Slice and flatten chicken breasts, then season with salt and pepper.

3. Cook chicken in olive oil until golden and fully cooked. Let rest.

4. Shred the chicken and mix with sour cream, chiles, spices, cheeses, and onions.

5. Warm tortillas to make them flexible for rolling.

6. Fill each tortilla with the chicken mixture, roll, and place seam-side down in the dish.

7. Pour enchilada sauce over the rolls and top with remaining cheese.

8. Cover with foil and bake for 15 to 20 minutes.

9. Garnish with cilantro before serving.

Use rotisserie chicken as a shortcut.

Substitute corn tortillas for a gluten-free option.

Assemble ahead and bake when ready.