Green Chile Chicken Enchiladas
Dive into the bold and comforting flavors of Green Chile Chicken Enchiladas, a crowd-pleasing classic that combines tender shredded chicken, creamy green enchilada sauce, and the warm spice of diced green chiles. Wrapped in soft corn tortillas and smothered in melted Monterey Jack cheese, these enchiladas are a perfect balance of savory, tangy, and slightly smoky flavors. Ready in just 40 minutes, this easy recipe is ideal for weeknight dinners or casual gatherings. Garnish with a sprinkle of fresh cilantro for a pop of color and extra freshness. Whether you're looking for a cozy meal or a satisfying Mexican dish, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Green enchilada sauce
- 1 can (4 oz) Diced green chiles
- 1 cup Sour cream
- 2 cups Shredded Monterey Jack cheese
- 12 pieces Corn tortillas
- 2 tablespoons Olive oil
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the shredded chicken, 1 cup of the green enchilada sauce, and the diced green chiles. Add salt and black pepper, then stir until evenly mixed. Set aside.
In a separate bowl, mix the remaining green enchilada sauce with the sour cream. This will be the creamy, flavorful sauce for your enchiladas.
Heat the olive oil in a skillet over medium heat. Lightly warm each corn tortilla in the skillet for about 10–15 seconds per side to make them pliable, then transfer to a plate lined with paper towels.
Spread 1/2 cup of the sour cream and green enchilada sauce mixture evenly over the bottom of a 9x13-inch baking dish.
Spoon about 1/4 cup of the chicken mixture onto one side of each tortilla, sprinkle with a small handful of shredded cheese, and roll the tortilla tightly around the filling. Place each rolled enchilada seam-side down in the baking dish.
Once all the enchiladas are assembled and in the baking dish, pour the remaining sour cream and green enchilada sauce mixture evenly over the top, making sure all the tortillas are covered.
Sprinkle the remaining shredded Monterey Jack cheese over the enchiladas.
Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1379 mg | 60% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.7 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 385 mg | 30% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 641 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
