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Cheesy, a little spicy, and super flavorful, these green chile chicken enchiladas are a great weeknight meal that the whole family will enjoy.
Ingredients for Green Chile Chicken Enchiladas
This meal is very simple and only uses 8 ingredients total! And that’s counting salt and pepper. It’s a great meal for when you’re running low on food and need to use up the cans in your pantry.
- shredded chicken (you can use rotisserie chicken or make your own)
- sharp cheddar cheese (pepper jack would be delicious too though!)
- green chiles
- sour cream
- salt and pepper
- green chile enchilada sauce (I usually use Las Palmas brand)
- corn tortillas
How to Make Green Chile Chicken Enchiladas
Chicken Enchiladas are a little more time intensive than say, sandwiches, or a skillet meal, but they are so worth the time and effort. I love the combination of tortilla, cheese, and zesty green chile sauce.
All you have to do is make your filling by mixing together the cheese, chicken, green chiles, sour cream, and seasonings. Then, you’ll dip your tortillas in warm enchilada sauce, fill them, and wrap them up. See more on how I roll enchiladas below.
Then, you’ll throw it in the oven for half an hour until everything is hot and bubbly and melty. Yum!
If you want, you can throw some shredded lettuce, sour cream, or guac on top of the enchiladas just before serving.
How to Roll Enchiladas
If you’ve ever made enchiladas with corn tortillas before, you know it can be incredibly frustrating! The tortillas crack and split and you end up with tortilla pieces all over, with the end result looking more like chilaquiles or nachos instead of enchiladas.
To help make rolling your enchiladas easier, I like to dip my tortillas in warm enchilada sauce, making them more pliable and less prone to cracks. Plus, they taste even yummier.
After you dip your tortillas in enchilada sauce, fill them with your filling, and roll them up. Then, place them seam side down in your baking dish so they stay closed. If they crack a little bit, that’s not a problem.
What to Serve with Enchiladas
Enchiladas are a full meal and are totally fine to serve on their own, but if you want to serve something alongside them, I would suggest some sort of green vegetable or side salad. My Avocado Corn Salad would pair perfectly with this enchilada casserole dish. It’s fresh and bright and the corn and lime go with the flavors of this dish, especially in the summer. If you want to serve a hot dish alongside this, my Parmesan Zucchini Skillet is also delicious and healthy.
And if you’re craving dessert, try No Bake Peanut Butter Bars, or Cinnamon Roll Cake.
Green Chile Chicken Enchiladas
Course: Main, DinnerCuisine: MexicanDifficulty: Easy4-5
servings15
minutes30
minutesCheesy, a little spicy, and super flavorful, these Green Chile Chicken Enchiladas are a great weeknight meal.
Ingredients
2 1/2 cups 2 1/2 cooked shredded chicken
2 cups 2 sharp cheddar cheese, shredded
4 oz 4 can green chiles
3/4 cup 3/4 sour cream
1/2 tsp 1/2 salt and pepper
20 oz 20 green chile enchilada sauce
12-14 12-14 small corn tortillas
Directions
- Preheat the oven to 350℉.
- To a bowl, add chicken, 1 cup of cheese, green chiles, sour cream, and salt and pepper, and stir to combine.
- Spray 9 x 13 baking dish with nonstick spray.
- To a small pot over the stove add enchilada sauce and bring to a boil.
- One by one dip each tortilla in the hot enchilada sauce then fill it with 2-3 tbsp of the chicken mixture, roll it up, and place seam side down in the baking dish. Repeat until the baking dish is full. Pour the rest of the sauce on top and top with remaining cheese.
- Bake for 25-30 minutes. Enjoy!
