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Green Chile Enchiladas

These Green Chile Enchiladas are vibrant, comforting, and packed with tender chicken, spicy sauce, and melty cheese—perfect for any night of the week!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 12 corn tortillas soft and pliable
  • 2 cups cooked shredded chicken rotisserie or poached
  • 1 cup green chile sauce mild or medium
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 0.5 cup diced onion
  • 0.5 cup sour cream
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • salt and pepper to taste
  • fresh cilantro for garnish

Instructions

Prepare the Filling

  • Start by heating the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 minutes. Stir in the garlic powder and cumin, cooking for another minute to release their aroma. In a mixing bowl, combine the cooked shredded chicken with half of the green chile sauce, half of the shredded cheese, and the sautéed onions. Mix everything until well incorporated. Season with salt and pepper to taste.

Soften the Tortillas

  • To prevent cracking when rolling, gently warm each corn tortilla in the skillet for about 20 seconds on each side. This makes them more pliable and easier to work with. You can also wrap them in a damp kitchen towel and microwave for 30 seconds for a quicker method.

Assemble the Enchiladas

  • Preheat your oven to 375°F (190°C). Pour a thin layer of the remaining green chile sauce into the bottom of your baking dish to prevent sticking. Take one tortilla, spoon approximately 2-3 tablespoons of the chicken filling down the center, and roll it up tightly. Place the rolled enchilada seam side down in the baking dish. Repeat with the remaining tortillas and filling.

Add Cheese and Sauce

  • Pour the remaining green chile sauce evenly over the top of the rolled enchiladas. Sprinkle the rest of the shredded cheese generously over everything. This will create a bubbling, golden crust as it bakes.

Bake and Serve

  • Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and slightly browned. Let the enchiladas rest for a few minutes before serving. Dollop with sour cream and garnish with freshly chopped cilantro for a bright finish.

Equipment

  • Baking dish (9x13 inch)
  • Large Skillet
  • Mixing Bowl
  • Spatula or tongs
  • Measuring cups and spoons

Notes

  • Prepare the filling and sauce up to 2 days in advance for quick assembly on baking day.
  • Leftovers store well in the fridge for up to 3 days and reheat covered in oven or microwave.
  • For a vegetarian option, substitute chicken with sautéed mushrooms or black beans.