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.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Skillet or microwave-safe plate (for warming tortillas)
- Measuring cups and spoons
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
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 (opt.) | Chopped |
| 0.25 cup | Red onion (opt.) | 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 minSpreading 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 minDo 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 minPack 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 minIf 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
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.