Green Chili Enchiladas Oam Cooking
Get ready to wow your taste buds with these irresistible Green Chili Enchiladas, a hearty dish perfect for OAM (Once-A-Month) cooking or weeknight dinners. This recipe combines tender shredded chicken with tangy green chili enchilada sauce, creamy sour cream, and zesty spices, all wrapped in perfectly warmed corn tortillas. Topped with melted Mexican cheese and a burst of fresh garnishes like cilantro and jalapeños, this oven-baked classic is a flavorful crowd-pleaser. With just 20 minutes of prep time and simple steps, it’s an easy, freezer-friendly meal that doesn’t skimp on bold, Southwestern-inspired flavor. Perfect for enchilada lovers craving a comforting and convenient homemade meal!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Green chili enchilada sauce
- 1 cup Sour cream
- 2 cups Shredded Mexican cheese blend
- 12 pieces Corn tortillas
- 1 cup Diced green chilies (canned)
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 0.25 cup Fresh cilantro (optional, for garnish)
- 3 pieces Sliced jalapeños (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, 1 cup of green chili enchilada sauce, diced green chilies, garlic powder, ground cumin, salt, and black pepper. Mix well and set aside.
In a small skillet, heat the vegetable oil over medium heat. Warm each corn tortilla in the skillet for about 10 seconds on each side to make them pliable, then stack them on a plate.
Grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla, roll it tightly, and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
In a separate bowl, whisk together the remaining 1 cup of green chili enchilada sauce and sour cream until smooth. Pour this mixture evenly over the enchiladas in the baking dish.
Sprinkle the shredded Mexican cheese blend evenly on top of the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them rest for 5 minutes before serving.
Garnish with freshly chopped cilantro and sliced jalapeños, if desired, and serve warm.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1193 mg | 52% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.7 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 403 mg | 31% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 577 mg | 12% | |
*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.
