These Green Chile Chicken Enchiladas are loaded with chiles, chicken and cheese. Super easy recipe, that’s perfect for a quick weeknight meal!
We love all Mexican food in our house. So I knew we would love these enchiladas, they’re creamy, cheesy and served with your favorite toppings. Add a side of rice and beans and this totally hits the spot. Make these enchiladas for your family, and they’ll be begging for more.
I usually use left over roasted chicken for these green chile chicken enchiladas. This time I just grabbed a rotisserie from my grocery store and it was the perfect amount.
Typically, this recipe makes about 12 enchiladas. I decided to freeze the other half on mine because it was just my hubby and I that night. Frying the tortilla for a few seconds on each side helps ensure the enchiladas don’t get soggy after baking them with the added sauce.
What is it about Mexican food, I mean I could eat it everyday and never complain. Here are a few of my Mexican inspired favorites!
- Easy Chicken Enchiladas
- Chilis Copycat Chicken Enchilada Soup
- Tequila Lime Chicken Burrito Bowl
- Chicken and Pepper Jack Cheese Taquitos
I usually bake my enchiladas in this 9×13 baking dish from Amazon, holds 12 enchiladas perfectly.
- 2 cups cooked chicken
- 1 tablespoon olive oil
- ½ cup vegetable oil (for frying the tortillas)
- ½ onion diced
- 4 cloves garlic minced
- 1-7 ounce can diced green chiles
- 1-28 ounce can green chile enchilada sauce
- ½ cup sour cream
- ½ teaspoon cumin
- 3 cups shredded pepper jack cheese
- 12 corn tortillas
- Optional toppings
- avocados, cilantro, tomatoes, olives
- Preheat oven to 375 degrees
- In a small skillet heat olive oil on medium heat and add onions cook 3-5 minutes then add garlic and cook another minutes. Remove from heat
- In a medium bowl whisk 1 cup enchilada sauce, sour cream until combined. Mix in chicken, onions, garlic, chiles and 2 cups cheese
- Spray a 9x13 baking dish with cooking spray and add 1 cup of enchilada sauce to the bottom of the dish.
- In a small skillet heat ½ cup vegetable oil on medium high heat. Working one at a time fry the tortillas for 8-10 seconds per side. (This just helps prevent the tortillas from becoming soggy after baking) Transfer to a paper towel to drain.
- Then add about ½ cup chicken mixture to the each tortilla, roll up and place seam-side down in the baking dish. Repeat until they are done. Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle 1 cup cheese over the top
- Bake uncovered for 30-35 minutes or until hot and bubbly.
- *Soft flour tortillas can be used instead of corn. No need to pre-cook flour tortillas prior to assembling the enchiladas.