Chicken Enchiladas with Green Chile Sauce

Why You’ll Love This Recipe

These enchiladas are packed with flavor, thanks to the tangy green chile sauce and well-seasoned chicken filling. They’re easy to prepare, customizable to your taste, and make fantastic leftovers. Whether you’re feeding a crowd or preparing a simple family dinner, this recipe is hearty, comforting, and always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked shredded chicken (rotisserie chicken works well)
• Green chile enchilada sauce (store-bought or homemade)
• Green chilies (diced, canned)
• Cream cheese, softened
• Shredded Monterey Jack or Mexican blend cheese
• Garlic powder
• Onion powder
• Ground cumin
• Salt and pepper to taste
• Corn or flour tortillas
• Optional: chopped cilantro, green onions, or sour cream for garnish

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the shredded chicken, softened cream cheese, green chilies, garlic powder, onion powder, cumin, salt, and pepper until well combined.
3. Pour a thin layer of green chile enchilada sauce into the bottom of a greased 9×13-inch baking dish.
4. Spoon the chicken mixture into each tortilla, roll tightly, and place seam-side down in the baking dish.
5. Pour the remaining green chile sauce evenly over the top of the enchiladas.
6. Sprinkle shredded cheese generously over the top.
7. Cover with foil and bake for 20 minutes.
8. Remove foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
9. Garnish with chopped cilantro, green onions, or sour cream if desired. Serve hot.

Servings and timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

• Spicy Kick: Use hot green chilies or add jalapeños to the filling for extra heat.
• Vegetarian: Substitute chicken with black beans, sautéed vegetables, or tofu.
• Add Rice or Beans: Mix in cooked rice or black beans to the filling for a heartier dish.
• Low-Carb Option: Use low-carb tortillas or make lettuce wraps.
• Cheese Swap: Try pepper jack or queso fresco for a different flavor profile.
• Sauce Alternative: Use salsa verde if you don’t have green chile enchilada sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, cover with foil and warm in a 350°F oven for 15–20 minutes or microwave in 1-minute intervals until hot.
To freeze, assemble enchiladas without baking, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and bake as directed.

FAQs

Can I use corn tortillas instead of flour?

Yes, corn tortillas are traditional and work great, though you may want to soften them first to prevent cracking.

Can I make this dish ahead of time?

Absolutely. Assemble the enchiladas and refrigerate for up to 24 hours before baking.

What’s the best cheese for enchiladas?

Monterey Jack, cheddar, or a Mexican cheese blend all melt beautifully and add great flavor.

Is green chile enchilada sauce spicy?

It has a mild to medium heat depending on the brand. Look for “mild” or “hot” labels to suit your preference.

Can I make this gluten-free?

Yes, use gluten-free tortillas and ensure the enchilada sauce and seasonings are certified gluten-free.

Can I freeze cooked enchiladas?

Yes, cool them completely, then wrap tightly and freeze. Reheat in the oven from frozen or thawed.

How do I keep tortillas from getting soggy?

Lightly pan-fry or warm the tortillas before filling, and don’t over-saturate them with sauce.

Can I use canned chicken?

Yes, though freshly shredded or rotisserie chicken will offer better texture and flavor.

What side dishes pair well with this?

Spanish rice, refried beans, corn salad, or a green salad make excellent sides.

Can I add vegetables to the filling?

Absolutely—try sautéed onions, spinach, mushrooms, or zucchini for extra nutrition.

Conclusion

Chicken Enchiladas with Green Chile Sauce are a flavorful, comforting dish that’s sure to become a staple in your kitchen. With their creamy chicken filling, zesty green sauce, and melty cheese topping, these enchiladas are easy to love and even easier to make. Customize them to your taste and enjoy a delicious homemade Mexican-inspired meal any night of the week.

Chicken Enchiladas with Green Chile Sauce

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Chicken Enchiladas with Green Chile Sauce are a zesty, cheesy, and comforting Mexican-inspired dish made with shredded chicken, creamy filling, and green chile sauce, all wrapped in tortillas and baked until bubbly and golden.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

• 3 cups cooked shredded chicken (rotisserie or homemade)
• 1 can (10 oz) diced green chilies
• 8 oz cream cheese, softened
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 2 cups shredded Monterey Jack or Mexican blend cheese, divided
• 1 can (15 oz) green chile enchilada sauce
• 8 flour or corn tortillas
• Optional: chopped cilantro, sliced green onions, or sour cream for garnish

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Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine shredded chicken, green chilies, softened cream cheese, garlic powder, onion powder, cumin, salt, pepper, and 1 cup of shredded cheese. Mix well.
3. Spread a thin layer of green chile enchilada sauce on the bottom of a greased 9×13-inch baking dish.
4. Spoon the chicken mixture into each tortilla, roll tightly, and place seam-side down in the dish.
5. Pour the remaining enchilada sauce over the top of the tortillas.
6. Sprinkle remaining cheese evenly over the top.
7. Cover with foil and bake for 20 minutes.
8. Remove foil and bake an additional 10–15 minutes, until cheese is melted and bubbly.
9. Garnish with chopped cilantro, green onions, or sour cream if desired, and serve hot.

Notes

• Use corn tortillas for a more traditional take—soften before rolling to prevent cracking.
• Mix in rice or beans for a heartier filling.
• For extra flavor, sauté green chilies and onions before mixing into the filling.
• Freeze unbaked enchiladas for up to 2 months and bake from thawed.
• Pair with rice, beans, or salad for a full meal.

Nutrition

• Serving Size: 1 enchilada
• Calories: 430
• Sugar: 3g
• Sodium: 700mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 95mg