Green Chile Chicken Enchiladas

Why You’ll Love This Recipe

Green Chile Chicken Enchiladas are a comforting, cheesy, and flavorful dish rooted in Southwestern cuisine. Made with tender shredded chicken, roasted green chiles, and creamy sauce all wrapped in soft tortillas, they’re a perfect family dinner option. The mild heat from the green chiles combined with melty cheese makes every bite satisfying and crave-worthy.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shredded cooked chicken
green chiles (roasted and chopped or canned)
monterey jack cheese (shredded)
cream cheese
sour cream
garlic powder
onion powder
flour tortillas (soft taco size)
green enchilada sauce
salt and pepper
fresh cilantro (optional, for garnish)

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

In a mixing bowl, combine the shredded chicken, cream cheese, sour cream, chopped green chiles, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Warm the tortillas slightly to make them more pliable.

Spoon the chicken mixture into the center of each tortilla, sprinkle with a bit of shredded cheese, then roll up and place seam-side down in the prepared baking dish.

Pour green enchilada sauce evenly over the rolled tortillas.

Top with the remaining shredded cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes until bubbly and lightly browned on top.

Garnish with fresh cilantro if desired and serve hot.

Servings and timing

This recipe yields 8 enchiladas.
Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes

Variations

Use corn tortillas for a gluten-free version.
Add sautéed onions or spinach to the filling for extra flavor and nutrition.
Top with sliced jalapeños for more heat.
Swap chicken for ground turkey or beef if preferred.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or oven until warmed through.
To freeze, wrap tightly and store for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken works great and saves time.

Is this dish spicy?

It’s mildly spicy depending on the chiles used. Opt for mild green chiles for less heat.

Can I make this ahead of time?

Yes, assemble the enchiladas and refrigerate them for up to 24 hours before baking.

What’s the best cheese for enchiladas?

Monterey Jack, cheddar, or a Mexican blend all melt well and taste great.

Can I make these vegetarian?

Yes, substitute the chicken with beans, mushrooms, or a veggie medley.

Should I cover enchiladas when baking?

Covering keeps them moist. Uncover at the end to brown the cheese.

Can I double the recipe?

Absolutely, just use a larger baking dish or two pans.

Do I need to fry the tortillas first?

No, but warming them helps prevent tearing.

Can I use red enchilada sauce instead?

You can, but it will change the flavor profile completely.

Are these freezer-friendly?

Yes, they freeze and reheat beautifully for meal prep.

Conclusion

Green Chile Chicken Enchiladas are a hearty, satisfying, and easy-to-make dinner that blends creamy textures with zesty green chile flavor. Whether you’re serving them on a weeknight or for a casual gathering, these enchiladas are sure to become a go-to favorite.

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