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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
Cook Time 25 minutes
Total Time 40 minutes
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.