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.
Ingredients
Scale
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)
Instructions
- Preheat the oven: Set your oven to 350º F (175º C) and allow it to fully preheat to ensure even baking of the enchiladas.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
