Quick Green Chile Chicken Enchiladas
Savor the comforting flavors of Mexican-inspired cuisine with these Quick Green Chile Chicken Enchiladas, a perfect dish for busy weeknights or casual gatherings. This recipe combines tender shredded chicken, zesty green enchilada sauce, and a creamy sour cream blend for enchiladas that are irresistibly rich and flavorful. Wrapped in warm, pliable corn tortillas and topped with a bubbling layer of melted Mexican blend cheese, these enchiladas are baked to golden perfection in just 25 minutes. A hint of diced green chiles adds a subtle, smoky spice, while optional fresh cilantro provides a vibrant finish. Easy to prepare and packed with bold flavors, this dish serves as the ultimate crowd-pleaser when paired with rice, beans, or a crisp green salad.
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 2 cups Green enchilada sauce
- 1 can (4 oz) Diced green chiles
- 1 cup Sour cream
- 2 cups Shredded Mexican blend 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). Lightly grease a 9x13-inch baking dish and set aside.
In a large mixing bowl, combine the shredded chicken, 1 cup of green enchilada sauce, diced green chiles, 1/2 cup of shredded cheese, salt, and black pepper. Mix well and set aside.
In a separate small bowl, whisk together the remaining 1 cup of green enchilada sauce and 1 cup of sour cream until smooth. This will be your creamy sauce.
Heat a non-stick skillet over medium heat and add 2 tablespoons of olive oil. Lightly warm each tortilla for about 10 seconds on each side to make them pliable. Stack them on a plate and cover with a clean kitchen towel to keep them warm.
Take one warmed tortilla and place about 2-3 tablespoons of the chicken mixture down the center. Roll it tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling, lining them up snugly in the dish.
Pour the creamy sauce evenly over the rolled enchiladas, ensuring they are completely covered.
Sprinkle the remaining 1.5 cups of shredded cheese over the top of the enchiladas.
Bake, uncovered, in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro, if desired, and serve hot. Enjoy with a side of rice and beans or a fresh green salad.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1351 mg | 59% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.7 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 381 mg | 29% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 558 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.
