Green Chili Chicken Enchiladas

These Green Chili Chicken Enchiladas are a delicious and comforting dish perfect for a weeknight dinner. Packed with tender chicken, zesty green chilies, and creamy cheese, each layer is smothered in a rich enchilada sauce. Baked to perfection, this dish offers a satisfying blend of flavors with just the right amount of spice.

Serve it with your favorite toppings like sour cream, salsa, and shredded lettuce for a meal that’s sure to become a family favorite.

Green Chili Chicken Enchiladas

Ingredients

2 cups cooked chicken shredded or diced

2 cups shredded cheddar

⅓ cup sour cream

4 ounce canned diced green chilis drained if needed

15 ounces canned green chili enchilada sauce

12 6-inch corn tortillas

10.5 ounces cream of chicken soup

Salt and pepper to taste

Topping Options

Sour cream

Salsa

Shredded lettuce

Tomatoes

Jalapeños

Instructions:

Set Up: Preheat your oven to 350°F (175°C).

Prepare the Chicken Mixture: In a large mixing bowl, combine the cream of chicken soup, sour cream, 1/3 cup of the enchilada sauce, salt, and pepper. Add the shredded chicken and diced green chilies to the mixture. Stir until everything is evenly combined.

Layering Process: Pour 1/4 cup of enchilada sauce into the bottom of an 8×8-inch baking dish, spreading it to cover the base. Arrange 3 corn tortillas over the sauce, cutting or tearing them to fill any gaps.

Build the First Layer: Spread 1/3 of the chicken mixture over the tortillas, then pour 1/3 cup of enchilada sauce on top. Lay down another 3 tortillas to cover this layer.

Construct the Second Layer: Spread another 1/3 of the chicken mixture on the tortillas, top with 1/3 cup of enchilada sauce, and sprinkle 1 cup of shredded cheese. Cover with 3 more tortillas.

Final Layer: Spread the remaining chicken mixture over the tortillas, then pour another 1/3 cup of enchilada sauce on top. Add the final layer of tortillas.

Finish and Bake: Pour the remaining enchilada sauce over the top layer of tortillas, making sure to cover them well to prevent drying. Sprinkle the remaining 1 cup of shredded cheese evenly on top.

Bake: Place the dish in the preheated oven and bake for 25-30 minutes, until the cheese is melted and the enchiladas are bubbling.

Cool and Serve: Allow the enchiladas to rest for 5-10 minutes after baking to make serving easier.

Notes:

Chicken Options: You can use rotisserie chicken, leftover cooked chicken, or even poached chicken breasts for this recipe. Just ensure the chicken is shredded or diced finely for even distribution.

Tortilla Texture: If you prefer a softer texture, you can briefly microwave the tortillas before layering them to prevent them from tearing during assembly.

Cheese Variations: While cheddar cheese adds a sharp flavor, you can also mix in or substitute with Monterey Jack or a Mexican blend cheese for a creamier texture.

Spice Level: Adjust the heat by choosing mild or hot canned green chilis, or even adding some diced jalapeños to the filling for extra kick.

Enchilada Sauce: If you want to add a personal touch, you can make homemade green chili enchilada sauce, which will give a fresher and more vibrant flavor to the dish.

Make-Ahead: This dish can be prepared in advance and stored in the refrigerator for up to 24 hours before baking. Just allow a little extra baking time if it’s cold from the fridge.

Serving Suggestions: Pair these enchiladas with a side of Mexican rice, refried beans, or a simple salad for a complete meal.

Leftovers: These enchiladas reheat well in the oven or microwave, making them a great option for meal prep or leftovers.

Corn Tortillas: If corn tortillas are not your preference, you can substitute them with flour tortillas, though the texture will be slightly different.

Garnish Ideas: Fresh cilantro, diced avocado, or a squeeze of lime juice can add a burst of freshness when serving these enchiladas.

Nutrition Information:

Frequently Asked Questions:

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas if you prefer them.

Keep in mind that they might alter the texture slightly, making the dish softer.

Can I make this recipe ahead of time?

Absolutely! You can assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.

Just add a few extra minutes to the baking time if it’s cold from the fridge.

Can I freeze these enchiladas?

Yes, these enchiladas freeze well.

Assemble the dish, cover tightly, and freeze for up to 2-3 months.

Thaw in the fridge overnight before baking.

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is a great time-saver.

Just shred it and use it in place of the cooked chicken.

Can I make this recipe spicier?

To increase the spice level, you can add more diced green chilis, jalapeños, or a dash of hot sauce to the chicken mixture.

What can I substitute for cream of chicken soup?

You can make a homemade version using a roux of butter and flour, then adding chicken broth and milk or cream to create a creamy consistency. Season with salt and pepper to taste.

Can I use a different type of cheese?

Yes, you can substitute the cheddar with Monterey Jack, pepper jack, or a blend of Mexican cheeses for a different flavor profile.

How do I prevent the tortillas from becoming soggy?

To prevent soggy tortillas, lightly fry them in oil before assembling the enchiladas.

This helps create a barrier that keeps the sauce from soaking in too much.

Can I make this recipe vegetarian?

Yes, omit the chicken and add more vegetables like sautéed peppers, onions, black beans, or zucchini to create a vegetarian version.

What can I serve with these enchiladas?

These enchiladas pair well with Mexican rice, refried beans, a fresh salad, or chips and guacamole for a complete meal.