Enchiladas are a beloved Mexican dish known for their comforting, cheesy goodness and rich, savory fillings. When it comes to creating a dish that perfectly blends creaminess, spice, and texture, Mexican Green Chile, Chicken, and Cheese Enchiladas hit all the right notes. These enchiladas are stuffed with tender, shredded chicken, creamy sour cream, and zesty green chiles, all smothered in a flavorful green chile sauce and topped with melted cheese. This recipe is sure to be a crowd-pleaser at any family dinner or gathering.
Why This Recipe Works
Creamy and Cheesy: The combination of sour cream and cheese creates a rich, creamy filling that contrasts perfectly with the heat of the green chiles.
Perfect Balance of Heat: The green chiles provide just the right amount of spice without overpowering the dish. Their mild heat is enhanced by the creamy elements, creating a balanced flavor profile.
Tender Chicken: The chicken filling is incredibly tender, and when paired with the sour cream, it melts in your mouth.
Versatile and Customizable: You can easily modify the ingredients to suit your taste preferences. For example, add a bit of jalapeño for extra heat or swap out the chicken for beef or turkey.
Make Ahead Friendly: These enchiladas can be assembled in advance and stored in the refrigerator until you’re ready to bake, making them an excellent option for busy nights or meal prepping.
What You’ll Need for This Recipe
Ingredients:
For the Enchiladas:
2 cups cooked chicken (shredded): A perfect way to use leftover chicken or rotisserie chicken for convenience.
1/2 cup sour cream: Adds a rich and creamy texture to the filling.
1 can (4 oz) diced green chilies: These provide the dish with that signature mild heat and flavor.
1 cup shredded Mexican blend cheese: A mixture of cheeses like cheddar and Monterey Jack creates a perfect melt.
10-12 corn tortillas: Traditional corn tortillas are ideal for enchiladas, but flour tortillas can also be used if preferred.
1/2 cup onion (diced): Adds a savory depth of flavor to the filling.
1/4 cup cilantro (optional): For garnish and added flavor.
For the Green Chile Sauce:
1 can (4 oz) diced green chilies: Another layer of green chile goodness.
1 can (10 oz) green enchilada sauce: The base of your sauce; adds a mild tang and depth.
1/2 cup chicken broth: Helps thin the sauce and add flavor.
1 tablespoon olive oil: For sautéing the onions.
1 tablespoon flour: To thicken the sauce.
1/2 teaspoon cumin: Adds a warm, earthy note to the sauce.
1/2 teaspoon garlic powder: For additional savory flavor.
Salt and pepper to taste.
How to Make Mexican Green Chile, Chicken, and Cheese Enchiladas
Step 1: Prepare the Green Chile Sauce
In a medium saucepan, heat the olive oil over medium heat. Add the diced onions and cook for about 3 minutes until softened.
Stir in the flour and cook for another minute to make a roux, which will thicken the sauce.
Add the diced green chilies, green enchilada sauce, chicken broth, cumin, garlic powder, and salt and pepper. Stir to combine.
Bring the sauce to a simmer and cook for about 5-7 minutes until it thickens slightly. Adjust seasoning as needed and remove from heat.
Step 2: Make the Chicken Filling
In a large mixing bowl, combine the shredded chicken, sour cream, diced green chilies, half of the shredded cheese, and a pinch of salt and pepper. Stir until well combined.
Taste the mixture and adjust seasoning as needed.
Step 3: Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Heat the corn tortillas in the microwave for about 20 seconds, just enough to make them pliable. If you prefer, you can lightly fry them in oil for extra flavor and texture.
Spread a small amount of the green chile sauce on the bottom of the baking dish.
Take each tortilla and spoon a generous amount of the chicken mixture onto the center. Roll up the tortilla around the filling and place it seam-side down in the baking dish.
Once all the enchiladas are assembled, pour the remaining green chile sauce over the top. Make sure each enchilada is well-covered with sauce.
Sprinkle the remaining shredded cheese over the top of the enchiladas.
Step 4: Bake and Serve
Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes.
Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
Let the enchiladas cool for a few minutes before serving. Garnish with fresh cilantro and additional sour cream if desired.
Tips + Tricks for Recipe Success
Shredded Chicken: You can use rotisserie chicken for a faster prep or cook chicken breasts or thighs and shred them yourself. For extra flavor, season the chicken with some cumin and chili powder before cooking.
Adjust the Spice Level: Green chiles are mild, but if you prefer a spicier dish, feel free to add some chopped jalapeños to the filling or sauce.
Make Ahead: These enchiladas can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. You can also freeze the assembled enchiladas for up to 2-3 months. Just add a few extra minutes to the baking time if frozen.
Corn Tortillas: If you’re using corn tortillas, consider lightly frying them in oil for a minute on each side before rolling them. This prevents them from cracking and helps them hold up better in the sauce.
How to Serve Mexican Green Chile, Chicken, and Cheese Enchiladas
These enchiladas can be served on their own or with a variety of sides to create a complete meal. Here are some serving suggestions:
With Mexican Rice and Beans: Serve alongside traditional Mexican rice and refried beans for a filling, well-rounded meal.
Topped with Sour Cream and Guacamole: A dollop of sour cream and a spoonful of guacamole add extra creaminess and freshness to each bite.
With a Side Salad: A crisp salad with fresh lettuce, tomatoes, and avocado complements the richness of the enchiladas and adds a light, refreshing contrast.
With Tortilla Chips: Serve with tortilla chips for some crunch and a fun way to scoop up extra sauce.
Time and Yield
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Total Time: 45-55 minutes
- Yield: 4-6 servings
Why You’ll Love This Recipe
These Mexican Green Chile, Chicken, and Cheese Enchiladas are the epitome of comfort food with a burst of flavor. They’re creamy, cheesy, and perfectly spiced, making them a standout dish for any occasion. Whether you’re making them for a weeknight dinner or preparing them for a special gathering, they’re sure to satisfy your cravings and leave everyone asking for seconds. With a few simple ingredients, you can create a meal that’s as delicious as it is easy to make!