Easy Green Chicken Enchiladas by Lemons And Zest

Ingredients

• 4 cup shredded rotisserie chicken
• 1 cup corn
• 4 oz can green chiles
• 1 cup cup chopped cilantro plus more for topping
• 1 cup cup sour cream
• 3 cup monterey jack shredded cheese divided
• 2 cloves teaspoon garlic powder
• 1 teaspoon oregano
• 1/2 tsp teaspoon cumin
• 1 teaspoon chili powder
• 1/2 tsp teaspoon pepper
• 1/2 tsp teaspoon sea salt
• 8 tortillas
• 2 cup green enchilada sauce

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine shredded chicken, corn, green chiles, cilantro, sour cream, 2 cups of Monterey Jack cheese, garlic powder, oregano, cumin, chili powder, pepper, and salt.
3. Mix until well combined.
4. Warm tortillas slightly to make them pliable.
5. Spoon about ½ cup of the chicken mixture into the center of each tortilla.
6. Roll up the tortillas and place them seam-side down in a 9x13 inch baking dish.
7. Pour the green enchilada sauce evenly over the rolled tortillas.
8. Top with the remaining 1 cup of Monterey Jack cheese.
9. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.