Are you looking for an easy, delicious, and flavorful dinner recipe? Look no further than Green Chile Chicken Enchiladas!
This Mexican-inspired dish is a favorite at family dinners and potlucks alike.
It’s a feast for the senses with succulent shredded chicken wrapped in soft tortillas, smothered in zesty green chile sauce, and topped off with melting cheese.
These delicious enchiladas are simple enough to whip up on a weeknight yet impressive enough for a dinner party.
This comprehensive guide takes you through everything you need to know about making Green Chile Chicken Enchiladas.
We’ve got you covered in the ingredients and equipment you’ll need, possible ingredient substitutions, step-by-step instructions with photos, handy tips and variations, and what to serve alongside your enchiladas.
Why You’ll Love This Recipe
There’s a lot to love about Green Chile Chicken Enchiladas. Here are a few reasons why this dish might become your new favorite:
- Versatility: You can easily adapt the recipe to suit your dietary requirements or taste preferences.
- Flavorful: The combination of tender chicken, tangy green chile sauce, and creamy melted cheese is nothing short of delicious.
- Easy to make: This dish is surprisingly easy to put together, making it perfect for weeknight dinners. The ingredients are easily found any almost any grocery store.
- Crowd-pleaser: Green Chile Chicken Enchiladas are a hit with the whole family, including both kids and adults, making them a great choice for family dinners or gatherings.
- Budget-friendly: It’s a great way to use leftover chicken and stretch your food budget.
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Making Green Chile Chicken Enchiladas doesn’t require any fancy equipment. Here’s what you’ll need:
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
The ingredients for Green Chile Chicken Enchiladas are straightforward and easy to find in most supermarkets. See the recipe card at the bottom of the post, above the comments, for the specific measurements of each ingredient. Here’s what you’ll need:
- Boneless, skinless COOKED chicken breasts, shredded (About 2 chicken breasts)
- Sour cream
- Canned diced green chilies
- Flour tortillas
- Green chile enchilada sauce
- Shredded Pepper Jack cheese
- Ground cumin
- Garlic powder
- Onion powder
- Salt and pepper
If you don’t have the exact ingredients on hand or if you want to customize your enchiladas, here are some easy swaps you can make:
- Chicken: To save time, you can use boneless, skinless chicken thighs instead of breasts or even pre-cooked rotisserie chicken.
- Sour Cream: Greek yogurt or cream cheese can be used instead of sour cream for an even more creamy green chile chicken enchiladas.
- Green Chilies: If you want to add more heat, use either fresh or canned jalapenos instead of green chilies, or add a dash of hot sauce.
- Cheese: Feel free to use any melting cheese you like. Monterey Jack, Colby, Cheddar, or a Mexican blend would all work well.
- Tortillas: Corn tortillas can be used instead of flour tortillas if you prefer.
How to Make Green Chile Chicken Enchiladas
Now, let’s get to the fun part – making the enchiladas! Here’s how you can put together this delicious dish:
Preheat the oven: Preheat your oven to 375°F (190°C) and lightly spray your baking dish with cooking spray.
Prepare the chicken: Season the chicken breasts with cumin, garlic powder, onion powder, salt, and pepper.
Prepare the filling: In a large bowl, mix the shredded chicken, sour cream, and green chilies.
Fill the enchiladas: Spoon about 1/4 to 1/3 cup of the chicken enchilada filling into the center of each tortilla.
Roll The Tortillas: Carefully roll the tortillas up, and place them seam-side down in the prepared baking dish.
Top and bake: Pour the green enchilada sauce over the chicken-filled rolled tortillas, then sprinkle with the shredded cheese.
Bake The Enchiladas: Cover the dish with foil and bake for about 45 minutes at 375 Degrees F. or until the cheese is bubbly and starting to brown.
Serve: Let the enchiladas cool for a few minutes before serving. Garnish with sour cream or Mexican Crema, chopped tomatoes, and fresh cilantro or green onions, if desired.
Making Green Chili Chicken Enchiladas is fairly straightforward, but here are a few tips to help you along the way:
- Use Corn Tortillas: If you prefer a more authentic taste, you can use corn tortillas instead of flour. Just be sure to heat them up before filling to prevent them from cracking when rolled.
- Add More Green Chilies: If you like your enchiladas with a bit more kick, feel free to add an extra can of green chilies to the filling or use diced jalapenos instead of green chilies.
- Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly. For the best results, grate your own cheese.
- Cover If Browning Too Quickly: If your enchiladas start to brown before they’re fully baked, simply cover them with foil for the remainder of the bake time.
Here are a few ways you can mix up your Green Chile Chicken Enchiladas:
- Vegetarian: Swap the chicken for a mixture of black beans, sweet corn, and bell peppers for a vegetarian version.
- Seafood: Use cooked, shredded fish or shrimp instead of chicken for a seafood twist.
- Spicy: Add a few dashes of hot sauce or some sliced jalapenos to the filling for extra heat.
What to Serve with Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas can be a meal on their own, but they also pair well with a variety of sides. Here are a few ideas:
- Mexican Rice: This classic side dish is a great complement to enchiladas.
- Refried Beans: Another traditional side, refried beans add a creamy texture that balances out the tangy enchilada sauce.
- Guacamole: Fresh, homemade guacamole is always a hit, and it pairs perfectly with Mexican dishes like enchiladas.
- Pico De Gallo: A fresh salsa made with chopped tomatoes, onions, cilantro, and jalapeños that provides a light, refreshing addition to any meal.
- Salad: A simple green salad with a light vinaigrette can help balance out the heaviness of the enchiladas.
Here are some commonly asked questions about making Green Chile Chicken Enchiladas:
- Can I make these enchiladas ahead of time? Yes, you can assemble the enchiladas, cover them, and refrigerate them for up to 2 days before baking.
- Can I freeze these enchiladas? Green Chile Chicken Enchiladas freeze well. Just assemble the enchiladas, let them cool completely, then cover securely, or transfer them to a freezer-safe, airtight container and freeze for up to 3 months. When you’re ready to eat, bake the frozen enchiladas at 375°F (190°C) until heated through.
- What can I serve with Green Chile Chicken Enchiladas? Mexican rice, refried beans, guacamole, and a green salad all make great sides for enchiladas.
- Can I use corn tortillas instead of flour tortillas? Absolutely! Just be sure to heat the corn tortillas before filling to prevent them from cracking when rolled.
More Recipes You’ll Love
If you enjoyed these Green Chile Chicken Enchiladas, here are a few more recipes you might like:
- Instant Pot Chicken Tinga: Easily make the chicken tinga filling for tacos as a way to mix up your taco night routine.
- Instant Pot Enchilada Soup: All the flavors of enchiladas in a comforting, hearty soup. Perfect for cold winter nights!
- Tex-Mex Enchiladas with Chili Gravy – Tex-Mex Enchiladas with Chili Gravy are cheese enchiladas smothered in chili gravy with loads of melty cheddar cheese!
- Easy Enchiladas Suizas – Enchiladas Suizas are creamy, cheesy, slightly spicy white chicken enchiladas that are easy to make.
- Cheese Enchiladas – Locally, these enchiladas are called Enchiladas Rojas de Queso. They are cheese enchiladas in a red chipotle enchilada sauce and topped with queso fresco.
- Cheesy Tomatillo Verde Sour Cream Chicken Enchiladas – Cheesy Tomatillo Verde Sour Cream Chicken Enchiladas are creamy, cheesy, and spicy chicken enchiladas covered in a tomatillo sauce.
There you have it – a complete guide to making delicious, crowd-pleasing Green Chile Chicken Enchiladas. Whether you’re hosting a dinner party or just looking for a new weeknight dinner recipe, these enchiladas will surely be a hit. Happy cooking!
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Green Chile Chicken Enchiladas Recipe
- Preheat the oven to 375 F. Lightly spray a 9×12 baking pan or casserole dish with baking spray and set aside.
- In a large bowl, combine the chicken, cumin, garlic and onion powder, salt and pepper.
- Next, mix in the sour cream and green chilies. Spoon about ¼ cup of filling onto a tortilla in a line down the center.
- Roll the tortilla up and place it into the prepared pan. Continue filling and rolling tortillas up until either filling runs out or the pan is filled.
- Pour enchilada sauce over the enchiladas, then top with cheese.
- Place into the oven to bake for 45 minutes.
- Once baked, remove from the oven and serve.
- Storage: Enchiladas may be stored in the fridge for up to 5 days.
the microwave for a few seconds before filling to prevent them from cracking
○ Pepper jack cheese – Cheese of your choice may be used. ● Tips: ○ Add an extra can of green chilies for more flavor and a little more kick.
○ Optional toppings to serve with are sour cream, cilantro, onion, pico de gallo,
salsa, and lettuce.
○ If the enchiladas begin to brown before they’re done baking, cover them with tin foil.
● What is the texture of these enchiladas? Soft flour tortillas are filled with deliciously seasoned shredded chicken, sour cream, and green chilies. Topped with green enchilada sauce and pepper jack
cheese, then baked until softened and gooey.