New Mexico Green Chile Chicken Enchiladas Easy
Experience the bold, savory flavors of New Mexico with this easy Green Chile Chicken Enchiladas recipe—a comforting dish that's as quick to prepare as it is delicious. Packed with tender shredded chicken, two types of creamy melted cheese, and the unmistakable zest of canned green chiles, these enchiladas are smothered in a rich green chile enchilada sauce blended with sour cream for a velvety finish. Corn tortillas are lightly fried for a perfect pliability, then stuffed and rolled with the flavorful chicken mixture before being baked to bubbly perfection. Topped with fresh cilantro and optional green onions, this family-friendly meal is ready in just 45 minutes. Whether you're looking for a quick weeknight dinner or a crowd-pleasing Mexican-inspired classic, these enchiladas deliver bold Southwestern flavors in every bite. Perfect when served with rice, beans, or a simple salad!
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 2 4-ounce cans Canned diced green chiles
- 2 cups Green chile enchilada sauce
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 12 pieces Corn tortillas
- 2 tablespoons Olive oil
- 0.25 cup Chopped fresh cilantro
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 cup Chopped green onions (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a medium bowl, combine the shredded cooked chicken, 1 can of diced green chiles, 1/2 cup of Monterey Jack cheese, salt, and black pepper. Mix well and set aside.
In another bowl, stir together the green chile enchilada sauce, the second can of diced green chiles, and the sour cream until smooth. Set aside.
Heat a large skillet over medium heat and add the olive oil. Lightly fry each corn tortilla for 10-15 seconds per side, just enough to make them pliable, but not crispy. Place the cooked tortillas on a plate lined with paper towels.
Place about 1/4 cup of the chicken mixture in the center of each tortilla. Roll it tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken filling.
Pour the enchilada sauce mixture evenly over the rolled enchiladas, ensuring all are well-coated.
Sprinkle the remaining Monterey Jack cheese and the cheddar cheese over the enchiladas.
Cover the baking dish with foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped cilantro and green onions, if desired.
Serve warm with sides like rice, beans, or a simple salad. Enjoy!
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1169 mg | 51% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.1 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 505 mg | 39% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 436 mg | 9% | |
*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.
