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
Scale
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
