Green Chili Chicken Enchiladas
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
588 kcal
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Course
Main Course
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Cuisine
Mexican
Green Chili Chicken Enchiladas
Description
Green Chili Chicken Enchiladas use shredded cooked chicken mixed with chopped canned green chiles and cheese, seasoned lightly with salt and pepper. Corn tortillas are briefly dipped in heated enchilada sauce to prevent cracking when rolled around the filling. The filled tortillas are arranged in a baking dish, covered with sauce and cheese, and baked until the cheese melts and bubbles. The sour cream adds creaminess inside each enchilada.
The sauce, cheese, and chiles contribute to a moist and flavorful casserole with a soft yet cohesive texture. Heating the sauce beforehand and dipping the tortillas help keep them pliable during assembly. Serving warm allows the cheese to drip richly alongside each bite of chicken and chiles.
This dish works well as a main meal with sides like rice or beans. The tang from sour cream and mild heat from the green chiles complement the mild seasoned chicken nicely. The enchiladas can be made ahead and baked before serving for ease.
Storing leftovers in airtight containers preserves freshness for several days or can be frozen for months. Using freshly shredded cheese (rather than pre-shredded) helps it melt better. For softer tortillas during rolling, gently warming them in sauce or a damp towel in the microwave prevents cracking.
Ingredients
- 2 cups chicken shredded, cooked
- 2 cups Colby jack cheese or Mexican blend cheese, divided, shredded
- 1 (4-ounce) can green chiles canned, chopped
- salt to taste
- black pepper to taste
- 1 (28-ounce) can green chile enchilada sauce Las Palmas brand
- 8 (6-inch) corn tortillas
- 1 cup sour cream
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, combine chicken, 1 cup cheese, chiles, salt, and pepper.
- In a small skillet, bring enchilada sauce to a boil, then lower temperature and bring to a simmer.
- Dip each tortilla into heated sauce for a few seconds to soften.
- Place a tortilla in a 9x11 inch baking dish and spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center. (NOTE: The squeeze sour cream works great.)
- Roll the tortilla and place seam-side down.
- Repeat with remaining tortillas. Pour enough sauce to cover the enchiladas. Sprinkle with the remaining 1 cup of cheese.
- Bake uncovered for 20 minutes, or until cheese is melted and bubbly.
Notes
- Dip tortillas in warm enchilada sauce or microwave wrapped in a damp towel to soften and prevent cracking while rolling.
- Make ahead by assembling enchiladas, covering, and refrigerating up to 24 hours or freezing for 3-4 months before baking.
- Store leftover enchiladas airtight in the fridge for 3-4 days or freeze for up to 3 months; reheat as needed.
- Use freshly shredded cheese for better melting compared to pre-shredded varieties.
- Sour cream in a squeeze bottle or sandwich bag with a cut tip facilitates even spreading inside the tortillas.
- Flour tortillas can be substituted; they do not require dipping in sauce before rolling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588kcal | 29% |
| Carbohydrates | 32g | 11% |
| Protein | 30g | 60% |
| Fat | 38g | 58% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 122mg | 41% |
| Sodium | 1700mg | 71% |
| Potassium | 342mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 1810IU | 36% |
| Vitamin C | 15mg | 17% |
| Calcium | 534mg | 53% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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