Green Chile Chicken Enchiladas

Dive into the bold and comforting flavors of Green Chile Chicken Enchiladas, a crowd-pleasing classic that combines tender shredded chicken, creamy green enchilada sauce, and the warm spice of diced green chiles. Wrapped in soft corn tortillas and smothered in melted Monterey Jack cheese, these enchiladas are a perfect balance of savory, tangy, and slightly smoky flavors. Ready in just 40 minutes, this easy recipe is ideal for weeknight dinners or casual gatherings. Garnish with a sprinkle of fresh cilantro for a pop of color and extra freshness. Whether you're looking for a cozy meal or a satisfying Mexican dish, this recipe is sure to become a family favorite.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 3 cups Cooked shredded chicken
• 2 cups Green enchilada sauce
• 1 can (4 oz) Diced green chiles
• 1 cup Sour cream
• 2 cups Shredded Monterey Jack cheese
• 12 pieces Corn tortillas
• 2 tablespoons Olive oil
• 2 tablespoons Chopped fresh cilantro (optional, for garnish)
• 0.5 teaspoons Salt
• 0.5 teaspoons Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large bowl, combine the shredded chicken, 1 cup of the green enchilada sauce, and the diced green chiles. Add salt and black pepper, then stir until evenly mixed. Set aside.

Step 3

In a separate bowl, mix the remaining green enchilada sauce with the sour cream. This will be the creamy, flavorful sauce for your enchiladas.

Step 4

Heat the olive oil in a skillet over medium heat. Lightly warm each corn tortilla in the skillet for about 10–15 seconds per side to make them pliable, then transfer to a plate lined with paper towels.

Step 5

Spread 1/2 cup of the sour cream and green enchilada sauce mixture evenly over the bottom of a 9x13-inch baking dish.

Step 6

Spoon about 1/4 cup of the chicken mixture onto one side of each tortilla, sprinkle with a small handful of shredded cheese, and roll the tortilla tightly around the filling. Place each rolled enchilada seam-side down in the baking dish.

Step 7

Once all the enchiladas are assembled and in the baking dish, pour the remaining sour cream and green enchilada sauce mixture evenly over the top, making sure all the tortillas are covered.

Step 8

Sprinkle the remaining shredded Monterey Jack cheese over the enchiladas.

Step 9

Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.

Step 10

Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with chopped cilantro, if desired, and serve warm.

Nutrition Facts

Serving size	(2421.1g)

Amount per serving	% Daily Value*
Calories	4235.0

Total Fat 185.5g	0%
Saturated Fat 84.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 923.3mg	0%
Sodium 8762.2mg	0%
Total Carbohydrate 324.1g	0%
Dietary Fiber 51.4g	0%
Total Sugars 42.6g
Protein 328.4g	0%

Vitamin D 48.0IU	0%
Calcium 2388.3mg	0%
Iron 24.0mg	0%
Potassium 4393.4mg	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: 39.0%

Protein: 30.7%

Carbs: 30.3%