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Green Chili Chicken Enchiladas
5 from 1,125 votes

Green Chili Chicken Enchiladas

Green Chili Chicken Enchiladas combine shredded chicken, green chiles, and melted Colby jack cheese rolled inside corn tortillas softened by dipping in a warm green chile enchilada sauce. Topped with sour cream and additional cheese, then baked until bubbly, they offer a mildly spicy and creamy filling with a tender texture brought together by the sauce and cheese topping. This recipe suits those looking for a comforting baked Mexican-style dish with a balance of creamy, cheesy, and mildly piquant flavors.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Calories: 588 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, combine chicken, 1 cup cheese, chiles, salt, and pepper.
  3. In a small skillet, bring enchilada sauce to a boil, then lower temperature and bring to a simmer.
  4. Dip each tortilla into heated sauce for a few seconds to soften.
  5. 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.)
  6. Roll the tortilla and place seam-side down.
  7. Repeat with remaining tortillas. Pour enough sauce to cover the enchiladas. Sprinkle with the remaining 1 cup of cheese.
  8. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 588

% 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.