Why You’ll Love This Recipe

Name: Green Chile Chicken Enchiladas
Prep time: 15 min
Cook time: PT-486954H7M39S
Total time: PT-486954H7M39S
Cuisine: Mexican
Ingredients: For the enchiladas:; 2 cups cooked and shredded chicken (rotisserie chicken works great); 1 (4 oz) can diced green chiles; 1 (10 oz) can green enchilada sauce (store-bought or homemade); 1 cup sour cream (or plain Greek yogurt for a lighter version); 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend); 8-10 corn tortillas (or flour tortillas if preferred); 1/2 cup chopped onion (optional); 1 tsp ground cumin; 1 tsp garlic powder; Salt and pepper to taste; Fresh cilantro (optional, for garnish); 1/4 cup sliced green onions (optional, for garnish)

Green Chile Chicken Enchiladas are a great way to enjoy a classic Mexican dish with a little extra heat and flavor. The green chile sauce adds a fresh, zesty kick to the chicken and cheese, making this dish both comforting and exciting. It’s incredibly easy to make, with simple ingredients and quick preparation. Plus, you can make it ahead of time, and it stores well for leftovers, making it perfect for busy days. Whether you’re a fan of spicy food or just love a hearty enchilada, these green chile chicken enchiladas will become a go-to meal.

Ingredients

2 cups cooked and shredded chicken (rotisserie chicken works great)
1 (4 oz) can diced green chiles
1 (10 oz) can green enchilada sauce (store-bought or homemade)
1 cup sour cream (or plain Greek yogurt for a lighter version)
1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
8-10 corn tortillas (or flour tortillas if preferred)
1/2 cup chopped onion (optional)
1 tsp ground cumin
1 tsp garlic powder
Salt and pepper to taste
Fresh cilantro (optional, for garnish)
1/4 cup sliced green onions (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the chicken: In a large bowl, combine the shredded chicken, diced green chiles, green enchilada sauce, sour cream, cumin, garlic powder, salt, and pepper. Mix well until everything is evenly combined.
Prepare the tortillas: Heat the tortillas slightly in the microwave for about 20-30 seconds or warm them in a skillet for a few seconds on each side. This step makes them more pliable and easier to roll without cracking.
Assemble the enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread a small amount of enchilada sauce on the bottom of the dish to prevent sticking.

Place a spoonful of the chicken mixture into each tortilla, roll it up tightly, and place it seam-side down in the baking dish. Repeat with the remaining tortillas until the baking dish is filled.
Top the enchiladas: Once all the tortillas are in the baking dish, pour the remaining green enchilada sauce over the top. Sprinkle with shredded cheese and any remaining chicken mixture, if desired.
Bake the enchiladas: Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the sauce is slightly bubbling around the edges.
Garnish and serve: Remove the enchiladas from the oven and let them rest for 5 minutes. Garnish with chopped cilantro and sliced green onions, if desired. Serve with your favorite sides like Mexican rice, refried beans, or a simple salad.

Servings and Timing

Servings: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes

Variations

Vegetarian Version: Substitute the chicken with black beans, sautéed vegetables (like zucchini, bell peppers, and corn), or a mix of both for a vegetarian version of this dish.
Spicy Option: For a spicier version, add some sliced jalapeños to the chicken mixture or top the enchiladas with sliced fresh chilies before baking.
Homemade Green Sauce: You can make your own green chile sauce by blending roasted green chiles, onions, garlic, and some lime juice. This will give the dish a fresher, more personalized flavor.
Cheese Variations: While cheddar and Monterey Jack are classic, you can use any cheese you prefer, such as pepper jack for extra spice or a Mexican cheese blend for more complexity.

Storage/Reheating

Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. The flavor only improves after a day or two!
Freezing: These enchiladas freeze very well. Once assembled and before baking, cover tightly with plastic wrap and foil, then freeze for up to 2 months. To bake from frozen, remove the plastic wrap, cover with foil, and bake at 375°F (190°C) for 45-50 minutes, then remove the foil and bake for another 10-15 minutes.
Reheating: To reheat, place the leftover enchiladas in the oven at 350°F (175°C) for 15-20 minutes, or microwave individual servings for 1-2 minutes.

Conclusion

Green Chile Chicken Enchiladas are the perfect combination of bold, zesty flavors and comforting textures. The creamy green chile sauce, tender chicken, and gooey melted cheese create a satisfying meal that everyone will love. Whether you’re serving it for a family dinner or a special gathering, this dish is sure to impress. With simple ingredients and easy preparation, you can have a delicious homemade Mexican meal in no time!