Green Chile Chicken Enchiladas Recipe
Introduction
Green Chile Chicken Enchiladas are a flavorful and comforting dish perfect for any night of the week. Tender shredded chicken combines with melted cheese and green chile sauce for a spicy, cheesy experience that’s sure to please the whole family.
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 shredded chicken, 2 cups of Monterey Jack cheese, sour cream, finely chopped onion, garlic powder, chili powder, cumin, onion powder, salt, and pepper. Mix well until fully combined.
- Step 3: Warm the tortillas so they don’t crack when rolling. Wrap them in a towel and microwave for 1 minute or heat each tortilla 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, spreading it evenly.
- Step 5: Spoon about 1/4 to 1/3 cup of the chicken mixture onto each tortilla. Roll up the tortilla and place it seam side down in the baking dish.
- Step 6: Continue filling and rolling the remaining tortillas. Pour the rest of the enchilada sauce evenly over the rolled tortillas, then sprinkle with the remaining 1 cup of cheese.
- Step 7: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes, until the cheese is melted and bubbly.
- Step 8: Let the enchiladas rest for 5-10 minutes before serving to allow them to set up.
Tips & Variations
- For extra flavor, add a handful of chopped fresh cilantro to the filling mixture before rolling.
- Use flour tortillas if you prefer a softer, less traditional texture.
- Add diced green chiles or jalapeños to the filling for more heat.
- If you like a smokier taste, substitute smoked cheddar for part of the Monterey Jack cheese.
Storage
Store leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350º F for 15-20 minutes or in the microwave until heated through. To freeze, place enchiladas in an airtight container or wrap tightly with foil and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works perfectly and saves time. Just shred it before mixing with the other ingredients.
What can I substitute if I don’t have green chile enchilada sauce?
If you can’t find green chile enchilada sauce, use a mild salsa verde or a combination of green chilies blended with enchilada sauce to maintain the flavor.
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Green Chile Chicken Enchiladas Recipe
- Total Time: 1 hour
- Yield: 12–16 enchiladas (serves 6-8) 1x
Description
These Green Chile Chicken Enchiladas combine tender shredded chicken with a flavorful blend of spices, Monterey Jack cheese, and sour cream, all wrapped in warm corn tortillas and baked in a zesty green chile enchilada sauce. This comforting Mexican-inspired dish is perfect for a hearty dinner and is sure to please any crowd with its creamy texture and vibrant flavors.
Ingredients
Filling
- 3–4 cups cooked shredded chicken
- 2 cups Monterey Jack cheese, shredded
- 1/2 cup sour cream
- 1/2 cup finely chopped onion
- 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
- 12–16 corn tortillas
- 28 oz green chile enchilada sauce
- 1 cup Monterey Jack cheese, shredded (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the enchiladas.
- Prepare Filling: In a large mixing bowl, combine the cooked shredded chicken, 2 cups of shredded 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 tortillas in a clean towel and microwave for 1 minute, or alternatively, heat each tortilla individually in a hot skillet for 20-30 seconds per side. Warming them helps prevent cracking when rolling.
- Coat 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 approximately 1/4 to 1/3 cup of the chicken filling onto each warmed tortilla. Roll the tortillas tightly and place each one seam side down in the prepared baking dish.
- Add Sauce and Cheese: Once all tortillas are filled and placed in the dish, pour the remaining green chile enchilada sauce evenly over the top. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the sauce.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and continue baking for an additional 15 minutes until the enchiladas are hot, bubbly, and the cheese is melted and slightly golden.
- Rest and Serve: Allow the enchiladas to rest for 5-10 minutes after baking. This helps them set up for easier serving and enhances the flavors.
Notes
- Warming the tortillas is essential to prevent cracking when rolling.
- You can substitute rotisserie chicken for a quick shortcut.
- Use mild or hot green chile enchilada sauce depending on your heat preference.
- For extra flavor, add fresh cilantro on top before serving.
- These enchiladas can be assembled ahead of time and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Green Chile Chicken Enchiladas, Mexican Chicken Enchiladas, Spicy Chicken Enchiladas, Baked Chicken Enchiladas, Green Chile Sauce
