Green Chili Chicken Enchiladas

why make this recipe

Green Chili Chicken Enchiladas are quick, tasty, and warm. You can make them with cooked chicken and a few simple items. They feed a family and work for weeknight meals or guests.

introduction

This recipe uses shredded chicken, green chili sauce, and cheese for a mild, fresh flavor. It cooks in the oven and needs little hands-on time. If you like easy chicken chili ideas, try a related slow-cooker option for more comfort-food choices like slow-cooker white chicken chili.

how to make Green Chili Chicken Enchiladas

1. Preheat the oven to 350°F (175°C).
2. Mix the chicken, half of the green chili sauce, half of the cheese, onion, and salt and pepper in a bowl.
3. Soften the corn tortillas in a skillet or microwave so they roll easily.
4. Put some chicken mix in each tortilla, roll them, and place them seam side down in a baking dish.
5. Pour the rest of the green chili sauce over the top and sprinkle with the remaining cheese.
6. Bake 20–25 minutes until heated and the cheese melts.
7. Serve with sour cream and top with cilantro.

Ingredients :

• 2 cups shredded cooked chicken
• 1 cup green chili sauce
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 8-10 corn tortillas
• 1/2 cup diced onion
• 1/2 cup sour cream
• Fresh cilantro for garnish
• Salt and pepper to taste

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the shredded chicken, half of the green chili sauce, half of the cheese, diced onion, and salt and pepper.
3. Soften the corn tortillas in a skillet or microwave.
4. Fill each tortilla with the chicken mixture, roll them up, and place in a baking dish seam side down.
5. Pour the remaining green chili sauce over the top and sprinkle with the remaining cheese.
6. Bake for 20-25 minutes until heated through and cheese is melted.
7. Serve with sour cream and garnish with cilantro.

how to serve Green Chili Chicken Enchiladas

Serve hot with a spoon of sour cream on top and chopped cilantro. Add lime wedges if you like a bit of tang. Offer rice, beans, or a green salad on the side.

how to store Green Chili Chicken Enchiladas

• In the fridge: Cool, cover, and store up to 3–4 days. Reheat in the oven at 350°F (175°C) until warm.
• In the freezer: Wrap tightly and freeze up to 2 months. Thaw in the fridge before reheating.

tips to make Green Chili Chicken Enchiladas

• Warm tortillas to prevent cracking when you roll them.
• Use rotisserie chicken to save time.
• Taste the chicken mix and add a little more salt or pepper if needed.
• Use a mix of cheddar and Monterey Jack for good melt and flavor.

variation (if any)

• Add black beans or corn to the chicken mix for more texture.
• Use flour tortillas if you prefer softer wraps.
• Top with chopped green onions or pickled jalapeños for extra bite.

FAQs

Q: Can I use raw chicken?
A: It is best to use cooked, shredded chicken. Cook raw chicken first, then shred and use.

Q: Can I make this ahead?
A: Yes. Assemble the enchiladas, cover, and keep in the fridge. Bake when you are ready, adding a few extra minutes if cold.

Q: Can I make them spicier?
A: Use a hotter green chili sauce or add chopped jalapeño to the chicken mix. Adjust to your taste.

Q: How many enchiladas does this recipe make?
A: It makes about 8–10 enchiladas, depending on how much filling you put in each tortilla.

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