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.
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
- 1/2 cup vegetable oil (for frying the tortillas)
- 1/2 onion diced
- 4 cloves garlic minced
- 1-7 ounce can diced green chiles
- 1-28 ounce can green chile enchilada sauce
- 1/2 cup sour cream
- 1/2 teaspoon cumin
- 3 cups shredded pepper jack cheese
- 12 corn tortillas
- 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 1/2 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 1/2 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.
Amount Per Serving Calories 786 Total Fat 56g Saturated Fat 18g Trans Fat 1g Unsaturated Fat 34g Cholesterol 108mg Sodium 537mg Carbohydrates 44g Net Carbohydrates 0g Fiber 8g Sugar 12g Sugar Alcohols 0g Protein 33g