Mexican Green Chile Chicken and Cheese Enchiladas Recipe
These Mexican Green Chile, Chicken and Cheese Enchiladas feature tender shredded chicken blended with creamy cheeses and diced green chiles, all rolled in warm tortillas and baked in a flavorful green chile enchilada sauce topped with melted cheese. Perfect for a comforting and zesty dinner, this recipe balances creamy textures with a mild kick and is easy to prepare for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8-10 enchiladas, serving 4-6 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
For the Filling
- 2 cups cooked and shredded chicken (rotisserie works perfectly)
- 1 can (4 oz) diced green chiles
- ½ cup sour cream
- ½ cup softened cream cheese
- 1 cup shredded Mexican cheese blend or Monterey Jack
- Salt and pepper to taste
For the Green Chile Sauce
- 1 can (15 oz) green enchilada sauce
- ½ cup sour cream
- ¼ cup fresh cilantro, chopped (optional)
For the Enchiladas
- 8–10 small flour or corn tortillas
- 1½ cups shredded Mexican cheese blend for topping
Instructions
- Make the Filling: In a large bowl, combine 2 cups shredded chicken, 1 can diced green chiles, ½ cup sour cream, ½ cup softened cream cheese, and 1 cup shredded cheese. Season with salt and pepper. Stir until creamy and well mixed.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Warm the Tortillas: To keep tortillas flexible and prevent cracking, warm them briefly in the microwave for about 20 seconds or on a hot skillet.
- Fill and Roll: Spoon 2–3 tablespoons of the chicken filling onto each tortilla. Roll tightly and place seam-side down in the prepared baking dish. Repeat until all tortillas are filled.
- Make the Green Chile Sauce: In a bowl, whisk together 1 can green enchilada sauce and ½ cup sour cream. Optionally, stir in chopped cilantro for added freshness.
- Pour Sauce: Pour the creamy green chile sauce evenly over the rolled enchiladas, ensuring they are all covered.
- Top with Cheese: Sprinkle the remaining 1½ cups shredded Mexican cheese blend generously over the top of the enchiladas.
- Bake: Bake uncovered in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly. For extra browning, broil for the last 2–3 minutes, watching closely to avoid burning.
- Serve and Garnish: Garnish with preferred toppings such as fresh cilantro, diced avocado, a drizzle of sour cream, and lime wedges. Serve warm.
Notes
- Warming tortillas before filling prevents cracking and tearing.
- Use rotisserie chicken for a quick and flavorful protein option.
- Adjust the amount of green chiles to control the heat level.
- Broiling at the end adds a nice golden finish—watch carefully to prevent burning.
- Can be made with flour or corn tortillas depending on preference or dietary needs.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
Keywords: Mexican enchiladas, chicken enchiladas, green chile enchiladas, cheesy enchiladas, baked enchiladas, easy Mexican dinner
