Green Chile Chicken Enchiladas

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, loaded with chicken and cheese. 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.

Tips for making green chili chicken enchiladas

• Warming the tortillas up for a few minutes in the microwave helps ensure they won't crack too much.
• Leftover chicken works wonderfully for these enchiladas. But if you don't have any, just grab a rotisserie chicken from the store.
• You could also use leftover shredded turkey or even pulled pork for a delicious variation.
• I use pepper jack cheese because that's our favorite. But you could really use any cheese you prefer.
• These enchiladas make a perfect freezer meal. I just recommend using a disposable metal tin covered with foil. Just thaw for about a couple of hours or overnight in the fridge then bake as directed.

Next time your craving Mexican food gives these enchiladas a try. They are absolutely to die for! Even the pickiest of eaters love these, which makes them an easy family-friendly weeknight meal.

Can you use flour tortillas for enchiladas?

Corn tortillas are traditional for enchiladas. But flour tortillas will also work and are equally delicious. The 7 -8 inch flour tortilla size works the best.

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
• Easy Beef Enchiladas

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Green Chile Chicken Enchiladas

Wendie

These Green Chile Chicken Enchiladas are loaded with chiles, chicken and cheese. Super easy recipe, that’s perfect for a quick weeknight meal!

4.37 from 183 votes

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Entrees

Cuisine Mexican

Servings 6 -8

Calories 786 kcal

Ingredients

  

1x2x3x

• 2 cups cooked chicken
• 1 tablespoon olive oil
• 1/2 onion diced
• 4 cloves garlic minced
• 1-7 ounce can diced green chiles
• 1-14 ounce can green chile enchilada sauce
• 1/2 cup sour cream
• 6 ounces cream cheese softened
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 3 cups shredded pepper jack cheese
• 10 corn tortillas

Instructions

 

• 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 30 seconds. Remove from heat.
• In a medium bowl whisk 1/2 cup enchilada sauce, 1/4 cup sour cream until combined. Mix in chicken, onions, garlic, cream cheese, chiles, cumin, salt, pepper and 1 1/2 cups pepper jack cheese.
• In a small bowl add the remaining enchilada sauce and the remaining 1/4 cup sour cream and whisk until combined.
• Spray a 9x13 baking dish with cooking spray.
• Place a few corn tortillas on a microwave safe plate and cover with a damp paper towel. Heat 30-45 seconds to steam.
• Then add about 1/2 cup chicken mixture to each tortilla, roll up and place seam-side down in the baking dish. Repeat until they are done. Pour the enchilada sauce mixture over the rolled tortillas. Sprinkle the remaining 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.

Video

Nutrition

Serving: 1gCalories: 786kcalCarbohydrates: 44gProtein: 33gFat: 56gSaturated Fat: 18gPolyunsaturated Fat: 34gTrans Fat: 1gCholesterol: 108mgSodium: 537mgFiber: 8gSugar: 12g

Keyword enchiladas, green chili

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