Fred's Green Chile Chicken Enchiladas

Celebrate bold, Southwestern flavors with Fred's Green Chile Chicken Enchiladas—a comforting, cheesy dish that's perfect for weeknight dinners or festive gatherings. These enchiladas combine tender shredded chicken, sautéed with aromatic garlic and onion powders, and a creamy blend of sour cream, diced green chiles, and green enchilada sauce. Each corn tortilla is stuffed with this flavorful filling, rolled, and smothered in more green enchilada sauce before being crowned with a luscious layer of Monterey Jack and cheddar cheese. Baked until bubbly and golden, these enchiladas are an irresistible fusion of creamy, tangy, and mildly spicy notes. Garnish with fresh cilantro for a pop of color and added flavor, and enjoy a plate of warm, savory perfection in just an hour. Perfect as a main course, these enchiladas are sure to be a crowd-pleaser at the dinner table.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 cups green enchilada sauce
• 1 cup diced green chiles
• 0.75 cup sour cream
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 12 pieces corn tortillas
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 0.5 teaspoon pepper
• 0.25 cup fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the chicken breasts in a medium-sized pot and cover them with water. Add a pinch of salt to the water.

Step 3

Bring the water to a boil and then reduce the heat to a simmer. Cook the chicken breasts for about 15–20 minutes or until they are fully cooked and tender.

Step 4

Remove the chicken from the pot and allow it to rest for 5 minutes. Shred the chicken using two forks and set aside.

Step 5

In a large skillet over medium heat, add the olive oil. Once the oil is hot, stir in the shredded chicken, garlic powder, onion powder, salt, and pepper. Sauté the chicken for 2–3 minutes to incorporate the seasonings.

Step 6

Reduce the heat to low and add 1/2 cup of the green enchilada sauce, the diced green chiles, and the sour cream to the skillet. Mix everything together until well combined, then remove from heat.

Step 7

Lightly grease a 9x13-inch baking dish with a small amount of olive oil or cooking spray.

Step 8

Warm the corn tortillas in a skillet or microwave for a few seconds to make them pliable.

Step 9

Spoon about 2–3 tablespoons of the chicken mixture into the center of each tortilla. Roll each tortilla tightly and place it seam-side down in the prepared baking dish.

Step 10

Pour the remaining green enchilada sauce evenly over the rolled tortillas, ensuring they are fully coated.

Step 11

Sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the top.

Step 12

Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

Step 13

Remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is melted and bubbly.

Step 14

Remove the enchiladas from the oven and let them rest for 5 minutes before serving.

Step 15

Garnish with fresh cilantro, if desired, and serve warm.

Nutrition Facts

Serving size	(2308.1g)

Amount per serving	% Daily Value*
Calories	4022.7

Total Fat 197.2g	0%
Saturated Fat 97.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 703.1mg	0%
Sodium 11165.2mg	0%
Total Carbohydrate 337.6g	0%
Dietary Fiber 56.5g	0%
Total Sugars 43.5g
Protein 243.8g	0%

Vitamin D 51.5IU	0%
Calcium 3113.2mg	0%
Iron 20.0mg	0%
Potassium 4003.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 23.8%

Carbs: 32.9%