Description
These Green Chile Chicken Enchiladas are a comforting Mexican-inspired dish featuring shredded chicken, creamy green chile sauce, and plenty of cheese all baked to bubbly, golden perfection. Easy to customize, super flavorful, and perfect for a family dinner or casual entertaining.
Ingredients
Units
Scale
For the Chicken Filling
- 3 cups cooked, shredded chicken (rotisserie or poached)
- 1 cup sour cream
- 1 cup diced green chiles (canned, mild or hot, drained)
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Enchiladas
- 10–12 corn tortillas
- 2 cups green enchilada sauce (store-bought or homemade)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For Serving (Optional)
- Diced fresh cilantro
- Chopped green onions
- Sliced jalapeños
- Lime wedges
- Sour cream
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a little oil.
- Prepare the Filling: In a large bowl, combine the shredded chicken, sour cream, diced green chiles, 1 cup Monterey Jack cheese, cumin, garlic powder, salt, and pepper. Mix well until thoroughly blended.
- Soften the Tortillas: Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or by quickly heating them in a dry skillet. This makes them pliable and prevents cracking.
- Assemble the Enchiladas: Spread 1/2 cup of green enchilada sauce on the bottom of the prepared baking dish. Spoon a few tablespoons of chicken filling onto each tortilla, roll them up snugly, and place seam-side down in the baking dish.
- Add Sauce and Cheese: Pour the remaining green enchilada sauce evenly over the top of the rolled tortillas. Sprinkle with shredded cheddar and the remaining Monterey Jack cheese.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- Serve: Let the enchiladas cool for 5 minutes. Garnish with cilantro, green onions, jalapeños, lime wedges, and serve with extra sour cream if desired.
Notes
- Shredded rotisserie chicken is a great shortcut for this recipe.
- You can substitute flour tortillas for corn if preferred, though the texture will be softer.
- Add more green chiles for extra heat or mix in some chopped jalapeños.
- Homemade green enchilada sauce elevates the flavor, but store-bought is perfectly fine for a quick meal.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 2g
- Sodium: 820mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
