Name: Green Chile, Chicken and Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3 cups cooked chicken, shredded; 1 can (4 oz) green chiles, diced; 1 cup sour cream; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 10 small flour tortillas; 1 can (10 oz) green enchilada sauce; 1/2 cup diced onion; 2 cloves garlic, minced; 1 tablespoon olive oil; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; Salt and pepper to taste; Fresh cilantro, chopped (for garnish)

Green Chile, Chicken, and Cheese Enchiladas are the ultimate comfort food. The combination of tender chicken, melty cheese, and a zesty green chile sauce, all wrapped in soft tortillas and baked to perfection, creates a dish that’s satisfying, flavorful, and simply irresistible.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect balance of savory, creamy, and slightly spicy. The green chile sauce provides just the right amount of heat, while the sour cream makes the filling rich and creamy. The cheddar and Monterey Jack cheeses melt beautifully, making every bite a cheesy delight. Plus, it’s easy to make, especially when using leftover chicken, making it perfect for a busy weeknight or even a cozy weekend dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups cooked chicken, shredded

1 can (4 oz) green chiles, diced

1 cup sour cream

10 small flour tortillas

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup diced onion

1 can (10 oz) green enchilada sauce

2 cloves garlic, minced

1 tablespoon olive oil

1/2 teaspoon cumin

1/2 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Directions

Preheat the oven to 375°F (190°C).

In a skillet, heat the olive oil over medium heat. Add the onions and garlic, sautéing for 2-3 minutes until softened.

Add the shredded chicken, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for 2-3 minutes.

Stir in the diced green chiles and sour cream, and cook for an additional 2 minutes. Remove from heat.

Grease a 9×13-inch baking dish and spread 1/4 cup of the green enchilada sauce on the bottom.

Take one tortilla and spoon 2-3 tablespoons of the chicken mixture onto the center. Sprinkle with 2 tablespoons of shredded cheese.

Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.

Pour the remaining green enchilada sauce over the rolled tortillas and top with the remaining shredded cheese.

Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.

Garnish with fresh cilantro before serving.

Servings and timing

Servings: 6 servings

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Storage/Reheating

To store, simply cover the baked enchiladas with plastic wrap or foil and keep them in the refrigerator for up to 3 days. To reheat, preheat the oven to 350°F (175°C) and bake for about 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave for about 1-2 minutes.

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FAQs

Can I use corn tortillas instead of flour tortillas?

Yes! Corn tortillas are a great alternative if you prefer them or want to make the dish gluten-free. Just make sure to heat them up briefly in the skillet before rolling them to prevent them from breaking.

Can I make these enchiladas ahead of time?

Absolutely! You can assemble the enchiladas the night before and store them in the refrigerator, then bake them when you’re ready to serve.

Can I use a different kind of cheese?

Definitely! Feel free to use your favorite cheese. A mix of pepper jack for added spice or mozzarella for a milder flavor works well in this recipe.

How can I make this dish spicier?

To amp up the spice, you can add diced jalapeños to the chicken mixture or use a spicier green enchilada sauce. You could also sprinkle some hot sauce over the top before baking.

Can I freeze these enchiladas?

Yes, you can freeze them! Once assembled, cover tightly with foil and freeze for up to 3 months. When ready to eat, bake directly from the freezer at 375°F (190°C) for about 40-50 minutes.

Conclusion

Green Chile, Chicken, and Cheese Enchiladas are the perfect comforting meal. With tender chicken, flavorful green chiles, and melty cheese, they’re a guaranteed crowd-pleaser. Whether you’re making them for a family dinner, a weekend treat, or preparing ahead for the week, this dish is sure to become a staple in your recipe collection!

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