Name: Green Chile, Chicken and Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-inspired
Ingredients: 3 cups cooked chicken, shredded; 1 can (4 oz) diced green chiles; 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; ½ cup diced onion; 2 cloves garlic, minced; 1 tbsp olive oil; ½ tsp cumin; ½ tsp chili powder; Salt and pepper to taste; Fresh cilantro, chopped (for garnish)

Why You’ll Love This Recipe

I love how comforting and satisfying this dish is. It’s perfect for family dinners and makes great leftovers. The green chile sauce adds just the right amount of zest without overpowering the other flavors.

ingredients

(Here’s a tip: Check out 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
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)

directions

I preheat the oven to 375°F (190°C).

In a skillet, I heat olive oil over medium heat and sauté the onions and garlic for 2–3 minutes until softened.

I add the shredded chicken, cumin, chili powder, salt, and pepper, stirring everything together and cooking for another 2–3 minutes.

Next, I stir in the diced green chiles and sour cream, cooking for an additional 2 minutes before removing from heat.

In a greased 9×13-inch baking dish, I spread 1/4 cup of the green enchilada sauce on the bottom.

I spoon 2–3 tablespoons of the chicken mixture onto each tortilla, sprinkle with 2 tablespoons of shredded cheese, roll them up, and place seam-side down in the dish.

Once all tortillas are in the dish, I pour the remaining green enchilada sauce over the top and sprinkle with the remaining cheese.

I cover the dish with foil and bake for 20 minutes. Then I remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.

I garnish with fresh cilantro just before serving.

Servings and timing

This recipe makes 6 servings.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories: approximately 350 kcal per serving

Variations

Sometimes I add black beans or corn to the filling for extra texture. I also switch up the cheese blend based on what I have on hand—pepper jack adds a nice kick.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. I reheat individual portions in the microwave or reheat the entire dish covered in foil in a 350°F oven until warmed through.

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken to save time. It’s flavorful and perfect for this recipe.

Can I make this ahead of time?

Yes, I assemble the enchiladas and refrigerate them before baking. Just add a few extra minutes to the baking time.

Can I freeze enchiladas?

Absolutely. I freeze them unbaked or after baking—just wrap tightly and store for up to 3 months.

Can I use corn tortillas?

Yes, I use corn tortillas for a gluten-free option, but I warm them slightly to prevent cracking during rolling.

What sides go well with this dish?

I usually serve these with Mexican rice, refried beans, or a simple green salad.

Conclusion

These Green Chile, Chicken and Cheese Enchiladas are a comforting and easy meal that’s always a hit. They’re perfect for weeknight dinners or when I want to impress guests with minimal effort.