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
Scale
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
