Green Chile Chicken Enchiladas Recipe
Introduction
These Green Chile Chicken Enchiladas are a flavorful and comforting dish perfect for any night of the week. Packed with tender shredded chicken, melted cheese, and a spicy green chile sauce, they bring a delicious twist to a classic favorite.
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
- Step 1: Preheat your oven to 350º F.
- Step 2: In a large 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. Mix thoroughly until well blended.
- Step 3: Warm the tortillas to prevent cracking. You can wrap them in a towel and microwave for 1 minute or heat each one in a hot skillet for 20-30 seconds per side.
- Step 4: Pour about 1/2 cup of green chile enchilada sauce into the bottom of a 9×13 inch baking dish to coat it lightly.
- Step 5: Spoon about 1/4 to 1/3 cup of the chicken filling onto each tortilla. Roll them up tightly and place seam side down in the baking dish.
- Step 6: Continue filling and rolling the tortillas until all the filling is used. Pour the remaining enchilada sauce evenly over the rolled enchiladas and sprinkle with the remaining 1 cup of cheese.
- Step 7: Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 15 minutes until the sauce is bubbling and the cheese is melted and slightly browned.
- Step 8: Let the enchiladas rest for 5-10 minutes before serving to allow them to set.
Tips & Variations
- For a creamier filling, add a few tablespoons of cream cheese along with the sour cream.
- Substitute cooked rotisserie chicken to save time.
- If you prefer more heat, add chopped jalapeños or a pinch of cayenne pepper to the filling.
- Try using flour tortillas if you prefer a softer texture.
- To keep tortillas pliable, wrap them in a clean kitchen towel while warming.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350º F until warmed through, or microwave individual portions until hot. Avoid leaving them out at room temperature for extended periods.
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 a day in advance and refrigerate them covered. Bake as directed when ready to serve, adding a few extra minutes if baking straight from the fridge.
What can I use if I don’t have green chile enchilada sauce?
If you don’t have green chile enchilada sauce, you can substitute with salsa verde or make a simple sauce by blending roasted green chiles with tomatillos, garlic, onion, and some broth or water.
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Green Chile Chicken Enchiladas Recipe
- Total Time: 1 hour
- Yield: 12–16 enchiladas (serves 6-8) 1x
Description
This Green Chile Chicken Enchiladas recipe features tender shredded chicken mixed with a blend of spices, sour cream, and cheese, wrapped in warm corn tortillas, smothered in zesty green chile enchilada sauce, and baked to a bubbly perfection. It’s a comforting and flavorful Mexican-inspired casserole perfect for family dinners and gatherings.
Ingredients
Filling
- 3–4 cups cooked shredded chicken
- 2 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
Enchiladas
- 12–16 corn tortillas
- 28 oz green chile enchilada sauce
- 1 cup Monterey Jack cheese (remaining for topping)
Instructions
- Preheat Oven: Preheat your oven to 350º F to prepare for baking the enchiladas later.
- Prepare Filling: In a large bowl, combine the cooked 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. Mix thoroughly until all ingredients are well incorporated.
- Warm Tortillas: Wrap the corn tortillas in a kitchen towel and microwave for 1 minute to soften. Alternatively, heat each tortilla individually in a hot skillet for 20-30 seconds per side. Warm tortillas prevent cracking when rolling.
- Prepare Baking Dish: Pour about 1/2 cup of the green chile enchilada sauce into the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
- Assemble Enchiladas: Spoon about 1/4 to 1/3 cup of the chicken filling onto each warm tortilla. Roll up the tortilla tightly and place it seam side down in the baking dish.
- Repeat: Continue filling and rolling tortillas until all filling is used. Arrange enchiladas snugly in the baking dish.
- Add Sauce and Cheese Topping: Pour the remaining green chile enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of Monterey Jack cheese on top.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes to allow the flavors to meld and cheese to melt.
- Bake Uncovered: Remove the foil and bake for an additional 15 minutes until the dish is hot, bubbly, and the cheese is golden.
- Rest and Serve: Let the enchiladas rest for 5-10 minutes before serving to allow them to set and make slicing easier.
Notes
- Warm tortillas properly to avoid cracking when rolling.
- Adjust the amount of chili powder and cumin to your taste preference for spice level.
- Use cooked shredded chicken from a rotisserie, leftover chicken, or meal-prepped chicken for convenience.
- If you prefer spicier enchiladas, add chopped green chilies or a pinch of cayenne pepper to the filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: green chile chicken enchiladas, chicken enchiladas recipe, baked enchiladas, Mexican casserole, dinner recipe, easy enchiladas
