Green Chile Chicken Enchiladas Recipe

Introduction

Green Chile Chicken Enchiladas offer a delicious blend of tender chicken, melted cheese, and zesty green chile sauce. This comforting Mexican-inspired dish is perfect for family dinners or casual gatherings.

Ingredients

• 3-4 cups cooked shredded chicken
• 3 cups Monterey Jack cheese (divided)
• 1/2 cup sour cream
• 1/2 cup onion (finely chopped)
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12-16 corn tortillas
• 28 oz green chile enchilada sauce

Instructions

1. Step 1: Preheat your oven to 350º F.
2. Step 2: In a large bowl, mix together the shredded chicken, 2 cups of Monterey Jack cheese, sour cream, chopped onion, garlic powder, chili powder, cumin, onion powder, salt, and black pepper until well combined.
3. Step 3: Warm the tortillas by wrapping them in a towel and microwaving for 1 minute, or heat each tortilla individually in a hot skillet for 20-30 seconds per side to make them soft and pliable.
4. Step 4: Pour about 1/2 cup of green chile enchilada sauce into the bottom of a 9×13 inch baking dish.
5. Step 5: Place approximately 1/4 to 1/3 cup of the chicken filling onto each tortilla, roll it up, and place it seam-side down in the baking dish.
6. Step 6: Repeat with all tortillas. Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining 1 cup of cheese.
7. Step 7: Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 15 minutes until bubbly and hot.
8. Step 8: Let the enchiladas rest for 5-10 minutes before serving to allow them to set.

Tips & Variations

• For extra flavor, add chopped fresh cilantro to the filling or top before serving.
• Substitute chicken with shredded beef or beans for a different protein option.
• Use flour tortillas if you prefer a softer texture, though traditional corn tortillas add authentic flavor.
• If the sauce is too thick, thin it with a little chicken broth before pouring over the enchiladas.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350º F until warmed through, or microwave individual portions, covering loosely to retain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas and refrigerate them covered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

What can I serve with Green Chile Chicken Enchiladas?

They pair well with Spanish rice, refried beans, a fresh green salad, or simple guacamole and chips for a complete meal.

Green Chile Chicken Enchiladas Recipe

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★★★★★

4.4 from 69 reviews

• Author: Mariam
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

These Green Chile Chicken Enchiladas are a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken mixed with spices, sour cream, and cheese, all rolled in warm corn tortillas, smothered in green chile enchilada sauce, and baked to bubbly perfection.

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Ingredients

Scale 1x2x3x

Filling

• 3–4 cups cooked shredded chicken
• 2 cups Monterey Jack cheese, shredded
• 1/2 cup sour cream
• 1/2 cup onion, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Other Ingredients

• 12–16 corn tortillas
• 28 oz green chile enchilada sauce
• 1 cup Monterey Jack cheese, shredded (for topping)

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Instructions

1. Preheat the oven: Set your oven to 350º F (175º C) and allow it to fully preheat to ensure even baking of the enchiladas.
2. Make the filling: In a large mixing bowl, combine the shredded chicken, 2 cups of Monterey Jack cheese, sour cream, finely chopped onion, garlic powder, chili powder, ground cumin, onion powder, salt, and black pepper. Stir thoroughly until all ingredients are well incorporated.
3. Warm the tortillas: To make the tortillas pliable and prevent cracking, wrap them in a clean towel and microwave for 1 minute. Alternatively, you can warm each tortilla individually in a hot skillet for 20-30 seconds on each side.
4. Prepare the baking dish: Pour about 1/2 cup of green chile enchilada sauce into the bottom of a 9×13-inch baking dish and spread evenly.
5. Assemble enchiladas: Spoon about 1/4 to 1/3 cup of the chicken filling onto each warm tortilla. Roll up tightly and place seam side down in the baking dish in a single layer.
6. Add sauce and cheese: Once all tortillas are filled and arranged, pour the remaining enchilada sauce evenly over the top. Sprinkle the remaining 1 cup of Monterey Jack cheese over the sauce.
7. Bake the enchiladas: Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 15 minutes until the cheese is melted and bubbly throughout.
8. Rest before serving: Allow the enchiladas to cool and set for 5-10 minutes out of the oven before serving to help them hold together and enhance the flavors.

Notes

• Warming the tortillas properly prevents cracking during rolling.
• Use leftover cooked chicken or rotisserie chicken for convenience.
• Adjust the spiciness by choosing mild or hot green chile enchilada sauce.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.
• For extra moisture, add a splash of chicken broth to the filling mixture if desired.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner, Main Course
• Method: Baking
• Cuisine: Mexican

Keywords: Green Chile Chicken Enchiladas, Mexican Enchiladas, Chicken Recipes, Baked Enchiladas, Comfort Food