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Cheesy Green Enchiladas

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“Mouthwatering Cheesy Chicken Enchiladas...what they are suppose to be! Please feel free to change any ingredient. Sometimes I use 8 oz of cream cheese too in addition to the sour cream..just for a little more creamy goodness! If I have leftover filling I use it for quesadillas.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350°F
  2. Lightly coat with oil or cooking spray a large 9x13 baking dish.
  3. In a large bowl combine, chicken, 1 1/2 cup of cheddar cheese, 1/1/2 cup of pepper jack cheese, diced green chillies, 2 cups of sour cream, garlic powder, chili powder and onion powder.
  4. Mix until well combined.
  5. To assemble, have a large bowl ready with the green enchilada sauce in it and a plate to roll the enchiladas on.
  6. Take a flour tortilla and dip it into the bowl containing the sauce until it's all covered.
  7. Then place on the plate and almost on the edge of one side of the tortilla add 1/4- 1/2 cup of the chicken filling depending on how full you want them to be.
  8. Take the tortilla with the filling on it and roll it into a tube and lay in greased baking dish.
  9. Repeat until you have either no room left in your pan or your out of filling.
  10. With the remaining sauce pour over enchiladas and smooth out on top until there is a thin layer of sauce.
  11. With the remaining 1/2 cup of sour cream spread evenly over the top of enchiladas.
  12. Take remaining 1/2 cup of cheddar and 1/2 cup of pepper jack cheese and sprinkle evenly over top of enchiladas.
  13. Cover with foil for the first 25 minutes of cooking.
  14. Remove foil and bake for another 15-20 minutes until bubbly and cheese is melted on top.

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