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Green Chile Chicken Enchiladas – this super easy chicken enchilada recipe is loaded with chicken, cheese and topped with a green chile sauce!
When I was growing up we had Mexican food every Sunday night. Sometimes it was tacos, or burritos, but often times it was chicken enchiladas. To this day, I could eat Mexican food pretty much every day and be one happy girl. Mexican Rice Skillet is one of my favorite for a quick and easy dinner on a busy night.
Chips and Salsa is pretty much my greatest weakness and something I will never give up!
People tend to think that making enchiladas is difficult, but it really isn’t. I like to set up a little assembly line and it makes it very quick and easy. Plus for the most party you can make the filling for enchiladas ahead of time. So when it is time to actually make them you just assemble and bake!
Enchiladas is a great use of any leftover meat you have. Make extra taco meat next time you have taco night, and you can make Ground Beef Enchiladas in no time. Or if you have leftover chicken shred it up and toss with some taco seasoning for a quick and easy filling.
How to Make Chicken Enchiladas!
- Use corn tortillas. They are the classic tortilla for an enchilada and just taste better in my opinion. But if you are to partial, then no one is here to judge you!
- Heat the tortillas. Corn tortillas are very fragile, but if you warm them in a dry skillet for about 10 seconds a side before using, they are pliable and do not break nearly as often.
- Homemade Enchilada sauce tastes better than the store bought stuff, but don’t be afraid to use the canned stuff. It is fast, cheap, easy, and really does taste great.
- Arrange everything in front of you, so filling and rolling is quick and easy. Lay them seam side down in a baking dish that has a thin layer of sauce in the bottom.
- Cover with foil and bake. You want to bake them for 30-45 minutes until everything is hot an bubbly.
For these enchiladas I used leftover Instant Pot Salsa Verde Chicken to make these green chicken enchiladas. Just a little shortcut to make it faster and easier. But you can use any type of chicken you have leftover or even pick up a rotisserie chicken and just toss it with some spices before filling.
Green chile chicken enchiladas are one of my favorite. I always use the store bought green enchilada sauce, and the chicken enchiladas come together in no time.
What to Serve with Enchiladas
More Mexican Recipes To Try
- Chicken Tostadas
- Fish Tacos
- Dorito Taco Salad
- Taco Stuffed Peppers
- Mexican Pizza
- Instant Pot Chicken Tacos
- Breakfast Enchiladas
Green Chile Chicken Enchiladas
Equipment
Ingredients
- 3-4 cups cooked shredded chicken
- 3 cups Monterey Jack cheese, divided
- 1/2 cup sour cream
- 1/2 cup onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12-16 corn tortillas
- 28 oz green chile enchilada sauce
Instructions
- Preheat oven to 350º F.
- In a large bowl mix together shredded chicken, 2 cups cheese, sour cream, onion, garlic powder, chili powder, cumin, onion powder, salt and pepper. Mix until well combined.3-4 cups cooked shredded chicken, 3 cups Monterey Jack cheese, 1/2 cup sour cream, 1/2 cup onion, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon onion powder, 1/4 teaspoon black pepper, 1/2 teaspoon salt
- Wrap tortillas in a towel and microwave for 1 minute. Or you can heat them individually in a hot skillet for about 20-30 seconds per side. They need to be nice and warm so they don't crack.12-16 corn tortillas
- Pour about 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish.28 oz green chile enchilada sauce
- Fill each tortilla with about 1/4-1/3 cup of the filling. Roll and place seam side down into baking dish.
- Repeat with remaining tortillas. Pour enchilada sauce evenly over the enchiladas, and top with any remaining cheese.
- Cover with foil and bake for 30 minutes, remove the foil and bake for an additional 15 minutes until hot and bubbly.
- Let sit for 5-10 minute to set up before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love chicken enchiladas so much!
I love that you used chicken! My family will love this dish!
Mexican dishes are always a family hit! Can’t wait to try this!
We love chicken enchiladas! So cheesy and delicious!
A winner for sure! Mmmmm!
YUM! I love green chili sauce!
I need to try this! Something I am sure my family will love!
Bring on dinner. Green chile anything is a favorite.
Can I use Chunky Beef instead f Chicken in this recipie
Yes, any protein will work great