Green Chile Chicken Enchiladas

why make this recipe

This recipe is quick, comforting, and full of mild heat from green chiles. It uses simple ingredients you may already have. It feeds a family and makes good leftovers. You can save time by using cooked chicken and a ready-made green chile sauce.

introduction

Green Chile Chicken Enchiladas are warm, cheesy, and easy to make. They use shredded chicken, green chile sauce, and soft corn tortillas. If you want another fast chicken idea for weeknights, try this 15-minute garlic butter chicken bites recipe for a quick side or extra meal option.

how to make Green Chile Chicken Enchiladas

Mix cooked shredded chicken with green chile sauce and a few seasonings. Soften the tortillas, fill each with the chicken mix, roll them up, and place in a baking dish. Top with extra sauce and cheese, then bake until the cheese melts and bubbles.

Ingredients :

• 2 cups cooked shredded chicken
• 1 can (10 oz) green chile sauce
• 8 corn tortillas
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/2 cup sour cream
• 1/2 cup diced onion
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix shredded chicken, green chile sauce, sour cream, diced onion, garlic powder, cumin, salt, and pepper.
3. Warm the corn tortillas in the microwave for a few seconds to soften.
4. Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a greased baking dish.
5. Pour any remaining green chile sauce over the top and sprinkle with shredded cheese.
6. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.

how to serve Green Chile Chicken Enchiladas

Serve hot from the oven. Add a side of rice, beans, or a simple salad. Top with extra sour cream, diced avocado, or lime wedges if you like. They pair well with chips and salsa.

how to store Green Chile Chicken Enchiladas

Let cool to room temperature. Cover and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or microwave individual portions until warm. To freeze, place in a freezer-safe dish, cover well, and freeze up to 2 months. Thaw in the fridge before reheating.

tips to make Green Chile Chicken Enchiladas

• Use shredded rotisserie chicken to save time.
• Warm tortillas so they roll without cracking.
• Taste the filling before rolling and adjust salt or spice.
• Use nonstick spray or a little oil in the pan to prevent sticking.
• Let them rest 5 minutes after baking to set the sauce.

variation (if any)

• Add black beans or corn to the filling for more texture.
• Use cooked ground beef or shredded pork instead of chicken.
• Make it spicy with chopped jalapeños or hot green chiles.
• Make a creamier sauce by adding a bit more sour cream or cream cheese.

FAQs

Q: Can I use flour tortillas instead of corn?
A: Yes. Flour tortillas work well and are easier to roll for some people.

Q: Do I need to cook the chicken first?
A: Yes. Use cooked shredded chicken from the stove, oven, or a rotisserie bird.

Q: Can I make these ahead of time?
A: Yes. Assemble them, cover, and refrigerate. Bake when ready, adding a few extra minutes if cold.

Q: How spicy are green chile enchiladas?
A: They are usually mild to medium. Use mild or hot green chile sauce to match your taste.

Q: Can I add more cheese?
A: Yes. Add extra shredded cheese on top or inside for a richer dish.

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