Creamy Green Chile Wraps (Print Version)
# Ingredients:
→ Filling
01 -
1 can (4 oz) diced green chiles
02 -
2 cups chicken, cooked and pulled apart
03 -
1/2 cup softened cream cheese
04 -
1/2 cup sour cream
05 -
Salt and pepper, adjust to taste
06 -
1 cup shredded Monterey Jack or Mexican cheese blend
→ Green Chile Sauce
07 -
1/4 cup fresh chopped cilantro (optional)
08 -
1/2 cup sour cream
09 -
1 can (15 oz) green enchilada sauce
→ Enchiladas
10 -
1 1/2 cups shredded cheese blend for topping
11 -
8-10 small corn or flour tortillas
# Instructions:
01 -
Grab a large mixing bowl and toss in the chicken, green chiles, cream cheese, and sour cream. Add a cup of shredded cheese along with salt and pepper. Stir it all together until creamy and smooth.
02 -
Set your oven to 350°F (175°C) and get a 9×13-inch baking dish ready by lightly greasing it.
03 -
Softly warm your tortillas in a pan or microwave until they're flexible enough to roll without cracking.
04 -
Lay about 2-3 spoonfuls of the filling onto a tortilla. Roll it tightly and set it seam-side down in the prepared dish. Repeat with the rest.
05 -
In a medium bowl, mix the enchilada sauce and sour cream until smooth. Stir in cilantro if you'd like.
06 -
Spread the sauce mixture evenly over the enchiladas to coat them completely.
07 -
Sprinkle a good amount of shredded cheese all over the top of your enchiladas.
08 -
Pop the dish into the oven and bake for 20-25 minutes, or until everything is bubbly and the cheese is melted.
09 -
Top your enchiladas with chopped cilantro, avocado slices, or a bit of sour cream if you'd like. Pair them with refried beans, a fresh salad, or some Mexican rice.