This Green Chicken Enchiladas Recipe is filled with shredded rotisserie chicken, green chiles, sour cream and cheese then smothered in a green enchilada sauce and more cheese, for a quick weeknight dinner!
Preheat oven to 375 degrees F. Spread about 1/2 cup of green enchilada sauce in the bottom of a 9x13" casserole dish and set aside.
Combine the shredded chicken, green chiles, cumin, garlic powder, salt and onion powder in a bowl and stir until coated.
Assemble the enchiladas by dividing the chicken mixture, sour cream and 1 1/2 cups of cheese between the corn tortillas and rolling them up. Place them seam side down in the prepared casserole dish.
Top the enchiladas with the remaining enchilada sauce, so the sauce covers all the tortillas. Top with the remaining cheese and bake for 25 minutes or until the center is heated through and sauce is bubbly. Let sit for 5 minutes before serving. Enjoy!