green chile chicken enchilada recipe

Written ByJenny Smyth Posted on
green chile chicken enchilada recipe
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The Best green chile chicken enchilada recipe

I’m so excited to share with you one of my family’s favorite recipes – the green chile chicken enchilada recipe. This dish has been a staple in our household for years, and it’s perfect for any occasion.

Whether we’re having a family gathering or just a simple weeknight dinner, this recipe is always a hit. The combination of tender chicken, flavorful green chile sauce, and creamy cheese is a match made in heaven.

And the best part? It’s incredibly easy to make and can be prepared in under an hour.

As someone who loves cooking from scratch, I appreciate the simplicity of this recipe while still delivering on flavor and texture. My kids love helping me in the kitchen with this one, as they get to assist with assembling the enchiladas and adding their favorite toppings.

I’ve even used this recipe for potlucks and gatherings, where it’s always a crowd-pleaser. The health benefits of this dish are also a plus – with lean protein from the chicken, fiber-rich green chile sauce, and whole-wheat tortillas, this meal is not only delicious but also nutritious.

So go ahead and give this recipe a try – your taste buds (and your family) will thank you!

Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

4.6 from 701 votes

A comforting dish featuring tender chicken, spicy green chiles, and a rich, creamy sauce, all wrapped in soft tortillas and baked to perfection. Served with a side of Mexican rice.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

For the Filling

1 lb boneless, skinless chicken breasts
1 can (4 oz) diced green chiles
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
Salt and pepper, to taste
2 tbsp olive oil
1 cup shredded Monterey Jack cheese

For the Sauce

2 cups green enchilada sauce
1 tsp ground cumin
1 tsp chili powder
1 can (10 oz) diced tomatoes with green chiles
1 cup chicken broth

For the Assembly

8 small flour tortillas
1 cup shredded Mexican cheese blend
1 avocado, sliced
1/4 cup chopped fresh cilantro

👨‍🍳Directions

1Preheat your oven to 375°F.
2Heat olive oil in a large skillet over medium heat.
3Add onion and garlic, sauté until softened and translucent.
4Add chicken breasts to the skillet, cook until browned on both sides and cooked through, about 6-7 minutes per side.
5Remove from heat and shred the chicken using two forks.
6In a mixing bowl, combine shredded chicken, diced green chiles, cumin, chili powder, salt, and pepper.
7Mix well to ensure the chicken is evenly coated with the spices.
Set aside.
8In a separate saucepan, combine green enchilada sauce, cumin, chili powder, diced tomatoes with green chiles, and chicken broth.
9Bring to a simmer over medium heat, then reduce heat to low and let it cook for 10 minutes, stirring occasionally.
10The sauce should thicken slightly and the flavors should meld together.
11Spread a thin layer of the green chile sauce on the bottom of a 9×13-inch baking dish.
12Warm the tortillas in the microwave for 20-30 seconds to make them more pliable.
13Spoon about 1/4 cup of the chicken mixture onto each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
14Pour the remaining sauce over the enchiladas, ensuring they are evenly covered.
15Sprinkle the shredded Monterey Jack cheese and Mexican cheese blend over the top.
16Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden.
17Remove from the oven and let it rest for 5 minutes before serving.
18Top with sliced avocado and chopped cilantro.
19Serve hot, with a side of Mexican rice.

🔧Equipment

Large skillet
Mixing bowl
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 20g💛Saturated Fat: 8g❤️Cholesterol: 80mg🧂Sodium: 1200mg🌾Total Carbs: 45g🥦Dietary Fiber: 5g🍬Sugars: 5g🥩Protein: 38g

📝Notes

Tips: You can substitute whole wheat flour tortillas for a healthier option. For a spicier dish, add diced jalapeños to the filling.

Watch Video Of How Green Chile Chicken Enchiladas Works

This green chile chicken enchilada recipe is perfect for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family.

With its rich flavors and satisfying texture, it’s sure to become a staple in your household as well.

For leftovers or meal prep, simply store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About Green Chile Chicken Enchiladas

Q: What type of green chile sauce should I use?

I prefer to use a homemade green chile sauce made with roasted Anaheim peppers, garlic, and spices for the best flavor. However, store-bought options can also work well if you’re short on time.

Q: Can I use boneless skinless chicken breasts instead of thighs?

While boneless skinless chicken breasts will still yield great results, I recommend using bone-in chicken thighs for more moisture and flavor. If you do choose to use breasts, just make sure to adjust the cooking time accordingly.

Q: How do I prevent the tortillas from becoming soggy?

To avoid sogginess, make sure to warm the tortillas by wrapping them in foil and heating them in the oven for about 10 minutes before assembling the enchiladas.

Q: Can I make this recipe in advance?

You can assemble the enchiladas up to a day in advance and refrigerate them until ready to bake.

Q: What are some good topping options for this dish?

In addition to traditional cheese and sour cream toppings, consider adding diced onions, sliced avocado, or pickled jalapeños for added flavor and texture.

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