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Green Chile Chicken Enchiladas

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Green Chile Chicken Enchiladas are a savory, flavorful dish featuring tender shredded chicken, spicy green chile sauce, and melted cheese, all wrapped in soft tortillas and baked to perfection. This comforting meal is perfect for family dinners or gatherings.

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)

Instructions

  1. 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.
  2. 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 to make them pliable.
  3. 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.
  4. 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.
  5. Bake the enchiladas: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  6. Garnish and serve: Let the enchiladas rest for 5 minutes before serving. Garnish with chopped cilantro and sliced green onions, if desired. Serve with Mexican rice, refried beans, or a simple salad.

Notes

For a vegetarian version, swap the chicken for black beans or sautéed vegetables like zucchini, bell peppers, and corn.For added spice, top the enchiladas with sliced jalapeños or use a spicier green chile sauce.If you prefer a lighter version, substitute the sour cream with plain Greek yogurt.Use any cheese you prefer, such as Monterey Jack, cheddar, or a Mexican cheese blend.

Nutrition

Find it online: https://cookibly.com/green-chile-chicken-enchiladas/