Chicken Enchiladas with Green Chile

These Chicken Enchiladas with Green Chile are a perfect combination of creamy, cheesy goodness with a flavorful kick from the green chile.

Made with rotisserie chicken for convenience, this dish layers soft corn tortillas with a rich chicken sauce, cheese, and green chile, then bakes to perfection. It’s an easy yet comforting meal that’s sure to satisfy your cravings for hearty, flavorful enchiladas.

Whether you’re serving it for a weeknight dinner or a special occasion, this recipe will quickly become a family favorite!

Why You’ll Love This Recipe:

People will love this Chicken Enchiladas with Green Chile recipe because it combines the perfect balance of creamy, cheesy filling with a spicy kick from the green chile.

The rotisserie chicken makes the recipe quick and easy to prepare, while the soft corn tortillas absorb all the rich flavors of the chicken sauce.

Topped with melty cheese and baked to perfection, this dish is comforting, flavorful, and perfect for feeding a crowd.

The layers of cheese, chicken, and green chile will have everyone coming back for seconds!

Key Ingredients:

Rotisserie chicken (shredded, skinless)

Cream of chicken (2 large cans or 4 small cans)

Cream of mushroom (optional, 1 small can)

Tres Quesos cheese blend (medium or large bag)

Green chile (finely chopped, 3 bags, medium heat)

Corn tortillas (20, dipped in oil)

Chicken bouillon (1 teaspoon)

Garlic powder, salt, and water (for seasoning and to adjust consistency)

Chicken Enchiladas with Green Chile

A delicious twist on a classic enchilada dish with creamy chicken, green chile, and three cheeses! Here’s how to make it:

Ingredients:

1 Rotisserie chicken (shredded, skin removed)

2 large cans of Cream of Chicken soup (or 4 small cans)

1 small can of Cream of Mushroom soup (optional)

1 bag of Tres Quesos cheese (medium or large)

3 bags of finely chopped green chile (medium heat, adjust to preference)

20 corn tortillas (dip in oil to soften)

1 tsp Chicken Bouillon

Salt and garlic powder to taste

A bit of water (to thin out the sauce if needed)

Oil (for frying the tortillas)

Instructions:

Prepare the Chicken Sauce

In a saucepan, add the shredded rotisserie chicken, Cream of Chicken soup, Cream of Mushroom soup (if using), chopped green chile, and a little water to thin out the mixture. Stir in chicken bouillon, salt, and garlic powder to taste. Cook on low heat, stirring occasionally.

Prepare the Tortillas

Heat oil in a pan over medium-low heat. Dip each corn tortilla into the oil just to soften them. Do not over-fry; just enough to keep them soft. Set the tortillas aside.

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Assemble the Enchiladas

In a glass baking dish, spread a thin layer of the chicken sauce at the bottom to prevent the tortillas from sticking. Layer 10 corn tortillas, slightly overlapping. Add a generous amount of the chicken sauce and a good handful of cheese. Repeat this process with another layer of tortillas, chicken sauce, cheese, and small scoops of green chile on top.

Bake

Cover with foil and bake at 350°F for 20 minutes. Then remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.

Serve and Enjoy

Let the enchiladas cool slightly before serving. These are perfect with a side of sour cream or salsa!

Notes:

Rotisserie chicken: Using rotisserie chicken makes this recipe much quicker and adds great flavor. You can shred it ahead of time and store it in the fridge until you’re ready to use it.

Sauce consistency: Add a little bit of water to the chicken, cream of chicken, and green chile mixture if the sauce is too thick. This will help it blend smoothly without being too lumpy.

Green chiles: Adjust the heat of the dish based on your preference. Using medium or mild green chiles is common, but if you like it spicier, you can use hot green chiles or add extra seasonings like jalapeños.

Corn tortillas: Be sure to dip the tortillas in oil just enough to soften them without overfrying, as this keeps them pliable and easier to roll when assembling the enchiladas.

Baking tips: Cover the enchiladas with foil during the first 20 minutes of baking to help them cook through. Removing the foil towards the end helps the cheese melt and become golden.

Cheese layer: Feel free to experiment with different cheeses based on your taste. You can also add more cheese between the layers for extra richness.

Meal prep: This recipe can be prepared in advance. You can assemble it a day ahead, cover it tightly, and store it in the fridge. Just bake it when you’re ready to serve.

Nutrition Information:

SERVING SIZE: 8 | SIZE: 1

Frequently Asked Questions:

Can I use a different type of cheese?

Yes, you can use any cheese you like! While this recipe calls for a blend of cheeses (Tres Quesos), you can substitute with cheddar, Monterey Jack, or a Mexican cheese blend. If you prefer a stronger flavor, try using pepper jack for an extra kick.

Can I make this recipe ahead of time?

Absolutely! You can assemble the enchiladas up to a day in advance. Simply prepare the casserole, cover it tightly with foil, and refrigerate. When ready to bake, you may need to add a few extra minutes of cooking time to ensure it’s heated through.

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas can be used as a substitute for corn tortillas. However, corn tortillas add a more traditional flavor and texture to enchiladas. If using flour tortillas, they may need less oil for softening.

How do I make the enchiladas spicier?

If you want your enchiladas spicier, you can use a hotter variety of green chile (like hot green chile instead of medium), or add diced jalapeños to the sauce. You can also sprinkle chili powder or cayenne pepper between the layers for an added kick.

Can I freeze the enchiladas?

Yes, these enchiladas freeze well! After baking, let them cool completely, then cover tightly with plastic wrap and aluminum foil. You can freeze them for up to 3 months. When ready to eat, bake directly from the freezer (just add extra baking time).

Can I use store-bought rotisserie chicken?

Yes, using a store-bought rotisserie chicken is a great time-saver! It adds flavor and tenderness to the dish, making the process quicker without sacrificing taste. Just shred the chicken and remove the skin before adding it to your enchilada mixture.

Do I need to fry the tortillas in oil?

Frying the tortillas in oil helps them soften and makes them easier to layer in the casserole. However, you can skip this step if you prefer a lighter version or if you want to save time. Just make sure the tortillas are soft enough to roll without breaking.

Can I use homemade green chile instead of canned?

Absolutely! If you have homemade green chile or prefer a different type of green chile, feel free to use it. Freshly roasted green chile will add a unique flavor to the enchiladas and can be adjusted to your spice preference.

Can I make the sauce spicier?

Yes, you can adjust the heat level of the sauce by adding more green chile, using a hotter variety, or adding diced jalapeños. If you like it even spicier, try adding a sprinkle of chili powder or cayenne pepper to the sauce.

How do I prevent the tortillas from sticking to the pan?

To prevent the tortillas from sticking, it’s important to add a bit of sauce to the bottom of the baking dish before layering the tortillas. Additionally, using a non-stick spray on the casserole dish and ensuring the tortillas are softened with oil will also help.