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Green Chile Chicken Enchiladas

Close-up of creamy green chile chicken enchiladas in a baking dish, topped with melted cheese and fresh herbs.
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Enjoy these creamy, mild green chile chicken enchiladas, a perfect weeknight dinner that’s easy to make and loved by families. This recipe uses simple ingredients and shortcuts like rotisserie chicken for a delicious comfort food meal.

Ingredients

Scale
  • 2 cups shredded rotisserie chicken
  • 1 (4 ounce) can diced green chiles, drained
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 (8-inch) flour tortillas
  • 2 cups creamy enchilada sauce (store-bought or homemade)
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • Optional toppings: chopped onions, extra cilantro, sour cream

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, combine the shredded chicken, drained green chiles, sour cream, cilantro, cumin, salt, and pepper. Mix well.
  3. Warm the flour tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by warming them briefly in a dry skillet.
  4. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla.
  5. Roll up the tortillas tightly and place them seam-side down in a 9×13 inch baking dish.
  6. Pour the creamy enchilada sauce evenly over the rolled tortillas.
  7. Sprinkle the Monterey Jack and cheddar cheeses over the top.
  8. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  9. Let the enchiladas rest for a few minutes before serving. Garnish with your favorite toppings.

Notes

  • For a spicier enchilada, use hot green chiles or add a pinch of cayenne pepper to the chicken mixture.
  • If you don’t have rotisserie chicken, you can cook and shred about 1.5 cups of chicken breast.
  • These enchiladas can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
  • For a make-ahead and freezer-friendly option, assemble the enchiladas, cover tightly, and freeze. Thaw in the refrigerator overnight before baking as directed.

Nutrition

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

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