Green Chile Enchiladas
Indulge in the bold, zesty flavors of Green Chile Enchiladas, a crowd-pleasing Mexican-inspired dish that combines tender shredded chicken, earthy roasted green chiles, and creamy Monterey Jack cheese, all wrapped in warm corn tortillas. Smothered in a tangy green enchilada sauce and baked until bubbly and golden, this recipe is the epitome of comfort food with a kick! Perfect for busy weeknights or casual gatherings, these enchiladas are easy to assemble and ready in just under an hour. Garnished with fresh cilantro and served with a dollop of sour cream, every bite is packed with flavor and warmth. Whether you’re looking for a hearty dinner or an impressive dish for guests, these green chile enchiladas are sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts (or shredded rotisserie chicken)
- 12 pieces Corn tortillas
- 1.5 cups Green chiles (roasted and diced)
- 2 cups Green enchilada sauce
- 2 cups Shredded Monterey Jack cheese
- 0.5 cups Sour cream
- 0.5 cups Onion (finely chopped)
- 0.25 cups Cilantro (chopped, for garnish)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 0.5 teaspoons Garlic powder
Instructions
Preheat your oven to 375°F (190°C).
If using raw chicken breasts, bring a pot of water to boil and cook the chicken for 12–15 minutes until fully cooked. Once cooled, shred the chicken using two forks.
In a large skillet over medium heat, add the olive oil and sauté the chopped onion until soft, about 3–4 minutes.
Add the shredded chicken to the skillet, then season with ground cumin, garlic powder, and salt. Stir to combine and cook for 2–3 minutes. Remove from heat.
Warm the corn tortillas by either microwaving them for 20–30 seconds wrapped in a damp paper towel or lightly heating them in a skillet to prevent breaking during assembly.
Spread 1/2 cup of green enchilada sauce evenly in the bottom of a 9x13-inch baking dish.
Take one tortilla and spoon in about 2–3 tablespoons of the chicken mixture (or cheese if making vegetarian), 1 tablespoon diced green chiles, and 1 tablespoon shredded cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat for the remaining tortillas.
Pour the remaining green enchilada sauce evenly over the rolled tortillas, ensuring all are well-coated. Sprinkle the remaining shredded cheese over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, uncover and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Remove from the oven and let rest for 5 minutes. Garnish with chopped cilantro and serve with sour cream on the side.
Nutrition Facts
Calories |
3516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 8962 mg | 390% | |
| Total Carbohydrate | 343.1 g | 125% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 48.9 g | ||
| Protein | 214.4 g | 429% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 2253 mg | 173% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4304 mg | 92% | |
*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.
