Description
Mexican green Chile chicken enchiladas bring zesty flavors straight from southwestern kitchens. Creamy cheese, tender chicken, and roasted green chiles create a mouthwatering dish you’ll crave week after week.
Ingredients
Scale
Protein:
- 2 cups (480 ml) cooked, shredded chicken
- 2 cups (226 grams) shredded Monterey Jack or cheddar cheese
Dairy and Creamy Components:
- ½ cup (120 ml) sour cream
- ½ cup (113 grams) cream cheese, softened
Seasonings and Additional Ingredients:
- 1 (4 ounces/113 grams) can diced green chiles
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt and black pepper, to taste
- 8–10 flour or corn tortillas
- 1 (15 ounces/425 grams) can green enchilada sauce
- Fresh cilantro, for garnish (optional)
Instructions
- Fire up the oven to a toasty 350F (175C), creating the perfect cooking environment for these zesty enchiladas.
- Lightly coat a rectangular baking dish with oil or cooking spray to ensure effortless serving and clean-up.
- In a spacious mixing bowl, combine tender shredded chicken with velvety sour cream, aromatic green chiles, and a portion of the tangy green chile enchilada sauce.
- Gently season the mixture with salt and pepper, blending the ingredients until they form a harmonious filling.
- Lay each soft tortilla flat, cradle a hearty spoonful of the chicken mixture in its center, then carefully roll into a neat cylinder.
- Nestle each rolled enchilada seam-side down in the prepared baking dish, creating a snug arrangement of flavor-packed parcels.
- Drizzle the remaining enchilada sauce generously over the rolled tortillas, ensuring every inch is lovingly coated.
- Shower the enchiladas with a blanket of shredded cheese, creating a golden, melty topping.
- Shield the dish with aluminum foil and slide into the preheated oven, allowing the flavors to meld for 20 minutes.
- Remove the foil and continue baking until the cheese transforms into a bubbling, golden landscape of deliciousness.
- Finish with a sprinkle of fresh, vibrant cilantro to add a burst of color and herbaceous brightness.
- Serve immediately, accompanied by optional garnishes like cool sour cream, creamy avocado slices, or a zesty lime wedge.
Notes
- Swap corn tortillas for gluten-free versions to accommodate celiac or gluten-sensitive diets, ensuring everyone can enjoy this delicious dish.
- Reduce cheese and use low-fat sour cream for a lighter, heart-healthy alternative without compromising flavor intensity.
- Enhance protein variety by mixing shredded chicken with black beans or quinoa, creating a more nutritionally balanced filling.
- Experiment with roasting fresh green chiles instead of using canned for a deeper, smokier flavor profile that elevates the entire enchilada experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg