Description
Green Chile Chicken Enchiladas are a creamy, cheesy, and slightly spicy Southwestern-inspired dish made with shredded chicken, green chile sauce, and melty cheese, wrapped in soft tortillas and baked to golden perfection.
Ingredients
- 3 cups shredded cooked chicken
- 2 cups green enchilada sauce
- 1 (4 oz) can diced green chiles
- 1/2 cup sour cream
- 4 oz cream cheese (optional, for extra creaminess)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 8–10 corn or flour tortillas
- 2 cups shredded Monterey Jack or Mexican blend cheese
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, diced green chiles, sour cream, cream cheese (if using), garlic powder, onion powder, cumin, salt, and pepper. Mix until well combined.
- Spread a thin layer of green enchilada sauce on the bottom of a 9×13-inch baking dish.
- Fill each tortilla with the chicken mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the prepared dish.
- Pour remaining enchilada sauce evenly over the top of the rolled tortillas.
- Sprinkle remaining cheese over the top.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, or until cheese is melted and slightly golden.
- Garnish with fresh cilantro before serving. Serve hot.
Notes
Use rotisserie chicken to save time.Add sautéed onions, corn, or black beans for extra texture and flavor.Substitute Greek yogurt for sour cream for a lighter version.Use pepper jack cheese or spicy green chiles for more heat.Enchiladas freeze well; assemble ahead and freeze before baking.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 3g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
