Green Chile Chicken Enchiladas with Red Chile Corn Tortillas

These Green Chile Chicken Enchiladas are a flavorful twist on a classic Mexican dish. Packed with tender shredded chicken, sharp cheddar cheese, and zesty green chiles, these enchiladas are wrapped in red chile corn tortillas and baked to perfection.

The green chile enchilada sauce adds a spicy kick, while the creamy sour cream helps balance the flavors. This dish is sure to be a hit at any family dinner or gathering, offering a satisfying and delicious blend of textures and tastes.

Green Chile Chicken Enchiladas with Red Chile Corn Tortillas

Ingredients

2 1⁄2 cups cooked shredded chicken

2 cups sharp cheddar cheese, shredded

4 oz can green chiles

3⁄4 cup sour cream

1⁄2 tsp salt and pepper

20 oz green chile enchilada sauce

12-14 small red chile corn tortillas

Instructions:

Preheat the oven to 350℉.

To a bowl, add chicken, 1 cup of cheese, green chiles, sour cream, and salt and pepper, and stir to combine.

Spray 9 x 13 baking dish with nonstick spray.

To a small pot over the stove add enchilada sauce and bring to a boil.

One by one dip each tortilla in the hot enchilada sauce then fill it with 2-3 tbsp of the chicken mixture, roll it up, and place seam side down in the baking dish. Repeat until the baking dish is full.

Pour the rest of the sauce on top and top with remaining cheese.

Bake for 25-30 minutes. Enjoy!

Notes:

Tortilla Texture: Red chile corn tortillas can be more delicate than regular tortillas. Handle them gently when dipping and rolling to avoid tearing. If they break, you can overlap them slightly in the baking dish.

Shredded Chicken: For best results, use cooked, shredded chicken breast or thighs. You can use leftover chicken or rotisserie chicken to save time.

Cheese: Sharp cheddar cheese is recommended for a strong flavor, but you can substitute with Monterey Jack or a Mexican cheese blend if preferred.

Sauce Temperature: Warm the enchilada sauce before dipping the tortillas to make them more pliable and easier to work with.

Adjust Spiciness: If you prefer a milder flavor, use a mild green chile enchilada sauce or reduce the amount of green chiles. Conversely, add more chiles for extra heat.

Sour Cream: Ensure the sour cream is well mixed into the chicken mixture to provide a creamy texture throughout the enchiladas.

Baking Dish Size: A 9 x 13-inch baking dish is ideal for this recipe. Ensure the tortillas are snugly packed but not overly crowded.

Make Ahead: These enchiladas can be assembled a day in advance. Cover and refrigerate before baking. Increase the baking time by about 10 minutes if baking from cold.

Garnish Options: Top with chopped fresh cilantro, sliced green onions, or a dollop of sour cream before serving for added flavor and presentation.

Freezing: You can freeze the assembled but unbaked enchiladas. Wrap tightly in foil or plastic wrap and freeze. Bake from frozen, adding about 15-20 minutes to the cooking time.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Calories: 450 kcal | Protein: 27 g | Total Fat: 25 g | Saturated Fat: 12 g | Trans Fat: 0 g | Cholesterol: 95 mg | Sodium: 850 mg | Total Carbohydrates: 30 g | Dietary Fiber: 3 g | Sugars: 6 g

Frequently Asked Questions:

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas if you prefer, but the flavor and texture will be slightly different from using corn tortillas.

Can I substitute the chicken for another protein?

Absolutely! You can use shredded beef, pork, or even tofu as a substitute for chicken.

Adjust the cooking time as needed.

What if I don’t have green chile enchilada sauce?

You can use red enchilada sauce or any other type of enchilada sauce you prefer.

It will alter the flavor profile slightly.

Can I make this recipe ahead of time?

Yes, you can prepare the enchiladas up to 24 hours in advance.

Assemble the dish, cover it tightly, and refrigerate.

Bake as directed when ready to serve.

Is it possible to freeze this dish?

Yes, you can freeze the assembled enchiladas before baking.

Cover tightly with foil and freeze for up to 3 months.

When ready to bake, thaw in the refrigerator overnight and bake as directed.

Can I use low-fat cheese or sour cream?

Yes, you can substitute lower-fat versions of cheese and sour cream if you want to reduce the fat content.

How can I make this recipe spicier?

To increase the heat, you can add extra green chiles or a few dashes of hot sauce to the chicken mixture.

You can also use a spicier enchilada sauce.

What can I serve with these enchiladas?

These enchiladas go well with a side of Mexican rice, refried beans, or a fresh salad.

You can also top them with additional cilantro, sliced jalapeños, or avocado.

Can I use pre-cooked rotisserie chicken for this recipe?

Yes, pre-cooked rotisserie chicken is a great time-saving option.

Just shred the meat and use it in the recipe as directed.

How do I prevent the tortillas from tearing?

To prevent tearing, dip the tortillas in the hot enchilada sauce just long enough to soften them before filling and rolling.

This helps them stay pliable.