Chile Chicken Enchiladas

Easy Chile Chicken Enchiladas

Ingredients

• 2 cups red or green chile enchilada sauce homemade or store-bought, divided
• ⅓ cup sour cream
• ¾ teaspoon cumin
• ¾ teaspoon granulated garlic or garlic powder
• ¾ teaspoon granulated onion or onion powder
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• 3 cups cooked chicken shredded or chopped bite-size
• 14 ounces can pinto or black beans drained and rinsed
• 4 ounces chopped green chile frozen is fine
• 5 white corn tortillas cut into 6 pie-shaped wedges
• 5-6 cups shredded cheese see cook’s note, divided
• ¼ cup fresh cilantro chopped (optional, for topping)

Directions

1. Preheat the oven to 350°F. In a large bowl, whisk together the sour cream, ½ cup of chile sauce, cumin, garlic, onion, salt, pepper, and cayenne. Add the chicken, beans, and green chile. Stir to combine.
2. Pour about ¼ cup of the green chile sauce into the bottom of a 9-inch baking dish. Place a layer of tortillas wedges across the green chile sauce and then scoop about ½ of the chicken mixture on top of the tortillas. Sprinkle with 1 ½ cups of shredded cheese.
3. Layer with tortillas, top with the remaining chicken mixture, and sprinkle with another 1 ½ cups of shredded cheese. Layer once more with tortillas and pour the remaining 1 ¼ cup of chile sauce over the tortillas. Sprinkle generously with the remaining 2-3 cups of cheese.
4. Bake for 20 minutes, until the edges are bubbling. Remove from the oven and scoop piping hot onto plates or let cool for 15-20 minutes for a prettier slice of enchiladas. Serve with tortilla chips.