Creamy Green Chile Wraps (Print Version)
# Ingredients:
→ Filling
01 -
1/2 cup softened cream cheese
02 -
Salt and pepper to your liking
03 -
1 cup shredded cheese blend (Mexican or Monterey Jack)
04 -
1 can (4 oz) chopped green chiles
05 -
2 cups shredded, cooked chicken
06 -
1/2 cup creamy sour cream
→ 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 the topping
11 -
8-10 small tortillas (flour or corn)
# Instructions:
01 -
Mix the chicken, green chiles, sour cream, cream cheese, and 1 cup of shredded cheese in a big mixing bowl. Add a pinch of salt and pepper to taste. Stir until the mixture is smooth and creamy.
02 -
Set your oven to warm up at 350°F (175°C). Grease a 9×13-inch pan lightly.
03 -
Heat the tortillas briefly in a skillet or microwave to make rolling easier.
04 -
Add 2-3 tablespoons of the filling to each tortilla. Roll them up snugly and place them seam side down in the pan you prepped.
05 -
Whisk together the enchilada sauce and sour cream in a bowl. If you're using cilantro, stir it in now.
06 -
Spread the prepared chile sauce evenly over the tortillas in the dish. Make sure they're covered well.
07 -
Sprinkle all the remaining shredded cheese generously over the top.
08 -
Pop the dish into the hot oven and bake for 20-25 minutes until the cheese is melted and bubbling.
09 -
Dress the baked enchiladas with chopped cilantro, diced avocado, or sour cream if you like. Enjoy them with sides like rice, beans, or a crisp salad.