Green Chile Chicken Enchiladas
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6
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Calories
532 kcal
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Course
Main Course
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Cuisine
Mexican
Green Chile Chicken Enchiladas
Description
This recipe begins by combining cooked shredded chicken with diced mild green chiles, a blend of garlic powder, cumin, onion powder, and salt and pepper to taste. Half the cheese mixture of Monterey jack and cheddar is folded into the filling. Corn tortillas are warmed wrapped in a damp towel to make them pliable for rolling. A spoonful of sour cream is spread on each tortilla before adding the chicken mixture, then each is rolled and placed seam side down in a baking dish.
The enchiladas are covered with mild green enchilada sauce and the remaining cheese before baking at 375 degrees for about 20 minutes, until the cheese melts and melds with the sauce. The resulting dish is creamy, cheesy, and mildly spiced with a tender filling and sauce coating. Optional cilantro and diced tomatoes brighten the plate.
Using rotisserie or leftover chicken simplifies preparation. The dish can be adjusted to preferred spice levels by using jalapenos instead of mild chiles or choosing different enchilada sauces. Baking ensures the cheese topping is melted and bubbly.
These enchiladas serve as a hearty meal on their own or can be accompanied by rice and beans. The preparation allows for a make-ahead option by assembling before baking.
Ingredients
- 4 cups chicken cooked shredded
- 1 ounce can diced green chiles drained
- 1/4 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon onion powder
- 3 cups Monterey jack cheese divided use, shredded
- 1 cup cheddar cheese divided use, shredded
- 14 corn tortillas
- 2 ounce cans Green enchilada sauce mild
- 1 cup sour cream
- salt to taste
- black pepper to taste
- cilantro optional, chopped fresh cilantro and diced tomatoes
- tomato optional, chopped fresh cilantro and diced tomatoes
- cooking spray
Instructions
- Preheat the oven to 375 degrees. Coat a 9"x13" pan with cooking spray.
- In a medium bowl, mix together the monterey jack and cheddar cheeses.
- In a large bowl, mix together the chicken, 1/2 of the cheese, green chilies, garlic powder, cumin, onion powder and salt and pepper to taste.
- Stack the tortillas on a plate and wrap with a damp paper towel. Microwave for 1 minute until tortillas are warm and pliable.
- Lay one of the tortillas on a flat surface and spread approximately 2 teaspoons of sour cream down the center of each tortilla. Add approximately 1/3 cup of the chicken mixture, then tightly roll up the tortilla and place it seam side down in the pan.
- Repeat the process with the remaining tortillas.
- Pour the enchilada sauce over the top of the pan, the top the enchiladas with the remaining cheese.
- Bake for 20 minutes or until cheese is melted. Serve, topped with chopped cilantro and tomatoes if desired.
Notes
- Rotisserie chicken or leftover cooked chicken can be used to simplify meal prep.
- The recipe uses mild green chiles and sauce; swap in diced jalapenos or a spicier sauce to increase heat if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 29g | 10% |
| Protein | 43g | 86% |
| Fat | 18g | 28% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 162mg | 54% |
| Sodium | 739mg | 31% |
| Potassium | 448mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 660mg | 66% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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