Green Chile Chicken Enchiladas

introduction

This is a simple, spicy, and creamy baked dish. It uses cooked chicken, canned green chiles, sour cream, and cheese. The tortillas hold the filling and the sauce makes it warm and tasty. This dish is quick to make and good for weeknights.

why make this recipe

Make this recipe when you want an easy, filling meal with a mild kick. It uses pantry items and cooked chicken, so it comes together fast. It feeds a family and tastes like comfort food. For other simple chicken ideas, see more chicken recipes.

how to make Green Chile Chicken Enchiladas

Follow the steps below to make the enchiladas. Read each step and have your ingredients ready.

Ingredients :

• 2 cups shredded cooked chicken
• 1 can (10 oz) diced green chiles
• 1 cup sour cream
• 2 cups shredded cheese (cheddar or Mexican blend)
• 8 corn tortillas
• 1 can (10 oz) enchilada sauce
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste

Directions :

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the shredded chicken, diced green chiles, sour cream, cumin, garlic powder, salt, and pepper.
3. Heat the tortillas in a skillet until warm.
4. Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
5. Pour enchilada sauce over the top of the rolled tortillas and sprinkle with cheese.
6. Bake for about 20-25 minutes or until the cheese is melted and bubbly.
7. Let cool slightly and serve.

how to serve Green Chile Chicken Enchiladas

Serve hot from the oven. Add chopped cilantro, sliced avocado, or chopped onions if you like. A side of rice or a simple salad goes well. You can also add lime wedges for a fresh touch.

how to store Green Chile Chicken Enchiladas

Cool to room temperature. Cover the baking dish with foil or transfer to an airtight container. Store in the fridge for up to 3 days. To reheat, bake at 350°F (175°C) until warmed through, or microwave a single portion.

tips to make Green Chile Chicken Enchiladas

• Warm the tortillas so they do not crack when you roll them.
• If the filling is dry, add a little more sour cream or a splash of chicken broth.
• Use rotisserie chicken for a quick version.
• Taste the filling before rolling and adjust salt and pepper.
• If you like it saucier, add more enchilada sauce on top before baking.

variation (if any)

• Make it spicy: add chopped jalapeño or hot salsa.
• Make it cheesy: mix cheeses or add cream cheese to the filling.
• Use flour tortillas if you prefer a softer roll.
• Make it green sauce style: add a little salsa verde to the sauce for brighter flavor.

FAQs

Q: Can I use raw chicken?
A: It is best to use cooked chicken. Cook and shred the chicken first before mixing.

Q: Can I freeze these enchiladas?
A: Yes. Assemble and freeze before baking. Cover well and freeze up to 2 months. Bake from frozen, adding extra time.

Q: Can I make this dairy-free?
A: Yes. Use dairy-free sour cream and cheese alternatives. Check labels for melting properties.

Q: How many does this serve?
A: This recipe serves about 3–4 people, depending on portion size.

Q: Can I make it ahead?
A: Yes. Assemble, cover, and refrigerate overnight. Bake when ready.

Conclusion

For another simple take on green chile chicken enchiladas, see this Green Chile Chicken Enchiladas – Bad Batch Baking. If you want a salsa verde style, try the Easy Green Chicken Enchiladas Recipe on Inspired Taste.

Green Chile Chicken Enchiladas

A simple, spicy, and creamy baked dish that combines cooked chicken, canned green chiles, sour cream, and cheese wrapped in corn tortillas, perfect for quick weeknight meals.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mexican

Calories: 420

Ingredients Method Notes

Ingredients

  

Filling

• 2 cups shredded cooked chicken Use rotisserie chicken for faster preparation.
• 1 can (10 oz) diced green chiles
• 1 cup sour cream Use dairy-free alternative if needed.
• 2 cups shredded cheese (cheddar or Mexican blend) Mix cheeses for a richer flavor.
• 8 pieces corn tortillas Warm to prevent cracking while rolling.
• 1 can (10 oz) enchilada sauce Add extra if you prefer a saucier dish.
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• to taste none Salt and pepper Adjust according to preference.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the shredded chicken, diced green chiles, sour cream, cumin, garlic powder, salt, and pepper.
3. Heat the tortillas in a skillet until warm.
4. Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
5. Pour enchilada sauce over the top of the rolled tortillas and sprinkle with cheese.

Baking

1. Bake for about 20-25 minutes or until the cheese is melted and bubbly.
2. Let cool slightly and serve.

Notes

Serve with chopped cilantro, sliced avocado, or chopped onions. A side of rice or simple salad complements this dish well. For freshness, add lime wedges.