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Close up looking at a Green Chile Chicken Enchilada on a plate.
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Green Chile Chicken Enchiladas

Creamy chicken enchiladas with cheese and enchilada sauce.
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 322kcal
Author Brandie Skibinski

Ingredients

  • 1 teaspoon oil (olive, avocado or vegetable)
  • 3 garlic cloves, minced
  • 20 ounce can green chile enchilada sauce
  • ½ cup sour cream (room temperature)
  • ½ cup fresh cilantro, finely chopped (divided use, optional)
  • 4 ounce can mild green chiles
  • 1 ounce packet taco seasoning (I recommend low sodium)
  • ½ lime, juiced
  • 2 cups shredded cooked chicken (can go up to 3 cups)
  • 1 cup shredded Monterey Jack cheese (divided use)
  • 1 cup shredded Pepper Jack cheese (divided use)
  • 8 (8-inch) flour tortillas
  • ½ cup chopped tomatoes

Instructions

  • Preheat the oven to 350° F.
  • To a skillet, add 1 teaspoon oil over medium heat. Add in 3 garlic cloves, minced and stir for 1 minute or until fragrant.
    Garlic in a skillet cooking.
  • Add in 20 ounce can green chile enchilada sauce. Stir for about 3 minutes until heated through.
    Garlic and enchilada sauce in a skillet.
  • Remove the skillet from the heat.
  • Add in ½ cup sour cream, ¼ cup cilantro (if using), 4 ounce can mild green chiles, 1 ounce packet taco seasoning and ½ lime, juiced. Stir until combined.
    A skillet with garlic, enchilada sauce, sour cream, cilantro, green chiles, taco seasoning, and lime juice.
  • Add ¼ cup of this sauce to the bottom of a 9x13 baking dish. Set aside ¾ cups of the sauce for topping.
  • To the remaining sauce left in the skillet, add in 2 cups shredded cooked chicken and 1/2 cup shredded Monterrey Jack cheese and 1/2 cup shredded Pepper Jack cheese to the skillet. Stir until combined.
    Chicken being added to green enchilada sauce mixture.
  • Add about ½ cup of this chicken mixture into each of the 8 flour tortillas.
    Chicken enchilada mixture on a tortilla.
  • Roll the tortilla up and place it seam side down in the baking dish.
    Enchilada filled tortillas rolled up and put in a baking dish.
  • Top the filled tortillas evenly with the ¾ cup sauce you set aside earlier.
    Enchilada sauce poured over tortillas with enchilada filling.
  • Sprinkle with the remaining ½ cup shredded Monterey Jack cheese and 1/2 cup shredded Pepper Jack cheese to the top.
    Shredded cheese added on top of enchiladas with sauce in a baking dish.
  • Cover with aluminum foil and bake on the middle rack for 15 minutes.
    A bunch of baked Green Chicken Enchiladas in a baking dish.
  • Remove the foil and bake for an additional 10 minutes (or until fully cooked and cheese is melted.)
  • Allow to cool for a few minutes before serving. Top with t½ cup chopped tomatoes remaining ¼ cup cilantro (if using.)
    Optional: serve topped with sour cream and/or taco sauce.
    A plate with a full Green Chile Chicken Enchilada with garnishes on top.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Calories: 322kcal | Carbohydrates: 26g | Protein: 20g | Fat: 15g | Sodium: 1394mg | Fiber: 4g | Sugar: 8g
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