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Green Chili Chicken Enchiladas
Our famous green chili chicken enchiladas are prepped in 20 minutes and packed with flavor - perfect for busy nights AND freezer-friendly!
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 shredded cooked chicken
- 2 cups shredded Colby jack cheese, or Mexican blend cheese, divided
- 1 (4-ounce) can can chopped green chiles
- salt and pepper to taste
- 1 (28-ounce) can Las Palmas green chile enchilada sauce
- 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.
Cup of Yum
Notes
- Recipe tips.
- Keep tortillas from cracking. Dipping them in the sauce will help soften them. You can also wrap the tortillas in a damp paper towel and microwave for 30 seconds to help keep them from cracking while rolling.
- Make ahead of time. Make as instructed, cover them with plastic wrap, and place them in the fridge for up to 24 hours, or cover again with foil and freeze for 3-4 months. Take the excess sauce place it in an air-tight container and refrigerate or freeze.
- Store leftover enchiladas in an airtight container(s) in the refrigerator for 3-4 days or freeze for 3 months. Thaw if needed and reheat large portions in the oven and smaller portions in the microwave.
- Substitutions. Swap the corn tortillas for similarly sized flour tortillas. You do not need to dip flour tortillas in sauce before rolling.
- Make sure to dip the tortillas in the sauce so they can soften and won't crack when rolled.
- Freshly shredded cheese melts better than pre-shredded packaged cheese.
- For easy application use sour cream in a squeeze bottle or put the sour cream in a sandwich bag and cut off the bottom tip.
- To bake. Thaw overnight in the fridge. Pour on the extra sauce and add the cheese before baking according to the recipe directions.
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
(10%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
1810IU
(36%)
Vitamin C
15mg
(17%)
Calcium
534mg
(53%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 4Serving
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.