Print

Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas
Print Recipe

Green Chile Chicken Enchiladas offer a delightful blend of tender shredded chicken, vibrant green chiles, and melty cheese baked together in soft tortillas with creamy green enchilada sauce. This comforting and versatile dish balances spice, creaminess, and fresh flavors, making it perfect for weeknight dinners or entertaining guests.

Ingredients

Scale

Filling

  • 2 cups cooked shredded chicken (rotisserie or poached)
  • 1 cup roasted or canned green chiles, chopped
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese (or mozzarella/mild white cheddar)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/4 cup fresh cilantro, chopped

Tortillas and Sauce

  • 8 corn or flour tortillas
  • 2 cups green enchilada sauce (creamy, tangy)

Optional Garnishes

  • Chopped fresh cilantro
  • Sliced green onions
  • Sour cream
  • Lime wedges

Instructions

  1. Prepare the Filling: Sauté the onions and garlic in a bit of oil over medium heat until fragrant and translucent. Add the shredded chicken, chopped green chiles, ground cumin, chili powder, smoked paprika, and a handful of shredded cheese. Stir to combine and heat through, creating a well-seasoned and flavorful filling.
  2. Warm the Tortillas: Gently warm the tortillas in a skillet or microwave until soft and pliable to prevent cracking when rolling.
  3. Assemble the Enchiladas: Spoon a portion of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in a baking dish. Repeat until all tortillas are filled and arranged in the dish.
  4. Add the Sauce and Cheese: Pour the green enchilada sauce evenly over the rolled enchiladas. Then generously sprinkle the remaining shredded cheese on top to form a melty, golden crust.
  5. Bake to Perfection: Bake the enchiladas in a preheated oven at 350°F (175°C) for about 20 minutes, or until the cheese is bubbly and golden brown.

Notes

  • Use fresh or roasted green chiles for enhanced smoky flavor.
  • Don’t overfill tortillas to avoid tearing during rolling and baking.
  • Let enchiladas rest a few minutes after baking for better flavor melding and easier serving.
  • Assemble ahead of time and refrigerate before baking to save time on busy days.
  • Combine sharp cheddar and creamy Monterey Jack for balanced flavors and gooey cheese texture.

Nutrition

Keywords: Green Chile Chicken Enchiladas, Enchiladas, Mexican, Chicken, Green Chile, Cheesy, Comfort Food, Gluten Free

Find it online: https://lillysplate.com/green-chile-chicken-enchiladas/