Here’s an easy, comforting recipe for Green Chile Chicken Enchiladas—creamy, flavorful, and perfect for weeknights or gatherings.
🌶️ Green Chile Chicken Enchiladas
Ingredients
- 2 cups cooked, shredded chicken (rotisserie works great)
- 2 cups shredded Monterey Jack or Mexican-blend cheese
- 1 (15 oz) can green enchilada sauce
- 1 (4 oz) can diced green chiles
- ½ cup sour cream
- 10–12 corn tortillas
- 1 tbsp oil
- Salt & pepper, to taste
- Optional toppings:
- Chopped cilantro
- Sliced avocado
- Diced onion
Instructions
- Prep
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13 baking dish.
- Make filling
- In a bowl, mix chicken, 1 cup cheese, green chiles, sour cream, salt, and pepper.
- Soften tortillas
- Heat oil in a skillet and lightly fry tortillas 5–10 seconds per side (or microwave wrapped in a damp towel).
- Assemble
- Spread a thin layer of enchilada sauce in the baking dish.
- Fill tortillas with chicken mixture, roll, and place seam-side down.
- Pour remaining sauce over enchiladas.
- Sprinkle with remaining cheese.
- Bake
- Cover with foil and bake 20 minutes.
- Uncover and bake another 10–15 minutes until bubbly and lightly golden.
- Rest & serve
- Let sit 5 minutes before serving.
- Garnish as desired.
Tips & Variations
- Extra creamy: Mix ½ cup cream cheese or heavy cream into the sauce.
- Spicy: Add chopped jalapeños or use hot green enchilada sauce.
- Authentic flavor: Use roasted Hatch green chiles instead of canned.
- Make ahead: Assemble up to 24 hours in advance and refrigerate.
If you want, I can share a white sauce version, slow-cooker chicken enchiladas, or how to roast fresh green chiles 🌶️🧀
