Green Chile Chicken Enchiladas

why make this recipe

Green Chile Chicken Enchiladas are a delightful dish that packs a punch of flavor. They are easy to make and perfect for both casual family dinners and special gatherings. This recipe combines tender chicken, creamy sour cream, and zesty green chiles all wrapped in soft tortillas. It’s a comforting and satisfying meal that everyone will love. Plus, it’s a great way to use up leftover chicken!

how to make Green Chile Chicken Enchiladas

Ingredients

• 2 1/2 cups cooked shredded chicken
• 2 cups sharp cheddar cheese (shredded)
• 4 oz can green chiles
• 3/4 cup sour cream
• 1/2 tsp salt and pepper
• 20 oz green chile enchilada sauce
• 12-14 small corn tortillas

Directions

1. Preheat the oven to 350℉.
2. In a bowl, mix together the shredded chicken, 1 cup of cheese, green chiles, sour cream, and salt and pepper until well combined.
3. Spray a 9 x 13 baking dish with nonstick spray.
4. Heat the enchilada sauce in a small pot over the stove until it begins to boil.
5. One by one, dip each tortilla into the hot enchilada sauce. Then fill each tortilla with 2-3 tablespoons of the chicken mixture, roll it up, and place it seam side down in the baking dish. Repeat until the baking dish is full.
6. Pour the remaining sauce on top of the rolled tortillas and sprinkle the rest of the cheese over that.
7. Bake for 25-30 minutes. Enjoy!

how to serve Green Chile Chicken Enchiladas

Serve the enchiladas hot from the oven, garnished with fresh cilantro, diced tomatoes, or sliced avocados for added flavor and color. They pair nicely with a side of rice or refried beans. A dollop of sour cream on top can enhance the creaminess!

how to store Green Chile Chicken Enchiladas

You can store leftover Green Chile Chicken Enchiladas in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place them in the oven or microwave until heated through. If you want to freeze them, wrap them tightly in foil or plastic wrap and place them in the freezer for up to 2 months.

tips to make Green Chile Chicken Enchiladas

• Use rotisserie chicken for a quicker preparation.
• If you want more heat, add some jalapeños or spicy enchilada sauce.
• To make this dish even creamier, add an extra dollop of sour cream to the filling.
• For a vegetarian option, substitute the chicken with black beans or more veggies.

variation

You can modify this recipe by using different kinds of cheese, such as Monterey Jack or pepper jack for a spicy kick. Another variation is to use flour tortillas instead of corn for a different texture.

FAQs

Can I make Green Chile Chicken Enchiladas ahead of time?
Yes, you can prepare the enchiladas and store them in the refrigerator before baking. Just cover them and bake them when you’re ready to serve.

Can I use leftover chili in this recipe?
Absolutely! Leftover chili can add a great depth of flavor to your enchiladas.

What can I serve with Green Chile Chicken Enchiladas?
These enchiladas pair well with a simple salad, Mexican rice, or beans. You can also serve them with tortilla chips and salsa for a complete meal!

Green Chile Chicken Enchiladas

A delightful blend of tender chicken, creamy sour cream, and zesty green chiles wrapped in soft tortillas, perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 430

Ingredients Method Notes

Ingredients

  

Filling

• 2.5 cups cooked shredded chicken Use rotisserie chicken for quicker preparation.
• 2 cups sharp cheddar cheese (shredded) Can substitute with Monterey Jack or pepper jack.
• 4 oz can green chiles For more heat, consider adding jalapeños.
• 3/4 cup sour cream Add more for creaminess.
• 1/2 tsp salt and pepper

Assembly

• 20 oz green chile enchilada sauce Heat before using.
• 12-14 pieces small corn tortillas Can use flour tortillas for a different texture.

Method

 

Preparation

1. Preheat the oven to 350℉.
2. In a bowl, mix together the shredded chicken, 1 cup of cheese, green chiles, sour cream, and salt and pepper until well combined.
3. Spray a 9 x 13 baking dish with nonstick spray.
4. Heat the enchilada sauce in a small pot over the stove until it begins to boil.

Assembly and Cooking

1. One by one, dip each tortilla into the hot enchilada sauce.
2. Fill each tortilla with 2-3 tablespoons of the chicken mixture, roll it up, and place it seam side down in the baking dish. Repeat until the baking dish is full.
3. Pour the remaining sauce on top of the rolled tortillas and sprinkle the rest of the cheese over that.
4. Bake for 25-30 minutes.
5. Serve hot, garnished with fresh cilantro, diced tomatoes, or sliced avocados.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in the oven or microwave until heated through. Freezing: Wrap tightly in foil or plastic wrap and freeze for up to 2 months.