Hello World KitchenBeta

Mexican Green Chile Chicken Enchiladas

Creamy, cheesy, and packed with flavor, these easy green chile chicken enchiladas are the perfect family-friendly comfort food. Using shredded rotisserie chicken and canned green chile sauce makes this a quick, batch-cook friendly weeknight dinner.

Prep 20 min Cook 25 min Total 55 min Level Easy

Serves 6

Ingredients

Enchilada Filling

3 cups Cooked chicken — Shredded (rotisserie chicken works perfectly)
0.5 cup Sour cream — Full fat preferred
4 oz Diced green chiles — Canned, mild or medium based on preference
1 cup Monterey Jack cheese — Freshly grated, for the filling
1 tsp Ground cumin
1 tsp Garlic powder
0.5 tsp Salt
0.25 tsp Black pepper

Assembly

12 count Corn tortillas — Yellow or white corn
28 oz Green enchilada sauce — Canned or homemade salsa verde
1.5 cups Monterey Jack cheese — Freshly grated, for the topping

Garnishes

0.25 cup Fresh cilantro (optional) — Chopped
0.25 cup Red onion (optional) — Finely diced

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with non-stick spray or a little oil. Spread 1/2 cup of the green enchilada sauce evenly over the bottom of the dish.
~5 min
Spreading a little sauce on the bottom prevents the tortillas from sticking and getting hard.
In a large mixing bowl, combine the shredded chicken, sour cream, canned diced green chiles, 1 cup of Monterey Jack cheese, ground cumin, garlic powder, salt, and black pepper. Stir until the mixture is cohesive and well combined.
~5 min
Warm the corn tortillas so they become pliable and don't crack when rolled. You can wrap them in a damp paper towel and microwave in batches for 30 seconds, or heat them briefly in a dry skillet over medium-high heat.
~5 min
Do not skip this step! Cold corn tortillas will break.
Assemble the enchiladas by placing about 1/4 cup of the chicken filling in a line down the center of each warmed tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish.
~5 min
Pack them relatively tightly into the dish so they hold their shape.
Pour the remaining green enchilada sauce evenly over the top of the rolled tortillas, ensuring the edges are covered so they don't dry out. Sprinkle the remaining 1.5 cups of Monterey Jack cheese evenly over the sauce.
~2 min
Bake uncovered in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden on the edges.
~25 min
If you prefer a browner top, broil for 1-2 minutes at the end of the cooking time, watching carefully to prevent burning.
Remove from the oven and let the enchiladas rest for 10 minutes before serving. This helps them set up and makes them easier to serve.
~10 min
Garnish with fresh chopped cilantro and diced red onion before serving.
~2 min

Nutrition

485

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

1150

Sodium (mg)

105

Cholesterol (mg)

Equipment

9x13 inch baking dish
Large mixing bowl
Skillet or microwave-safe plate (for warming tortillas)
Measuring cups and spoons

Tips & Storage

To make this recipe even faster, use a store-bought rotisserie chicken and pre-shredded cheese, though grating your own cheese yields a smoother melt.
If you want to freeze this meal, assemble the enchiladas completely but do not bake. Cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake straight from frozen, adding about 20-30 minutes to the covered bake time.
To lower the sodium content, look for low-sodium canned enchilada sauce and omit the added salt in the filling.
Storage: Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes, or cover with foil and reheat in a 350°F oven until warmed through.