Mexican Green Chile, Chicken And Cheese Enchiladas

These Mexican Green Chile Chicken and Cheese Enchiladas are a delightful blend of flavors and textures, perfect for any gathering or cozy dinner. With tender shredded chicken, creamy cheese, and a zesty green chile sauce, they’re both comforting and satisfying.

Easy to prepare and bursting with authentic Mexican flavors, these enchiladas are sure to become a family favorite. Whether served with rice or beans, they make for a delicious meal that’s sure to impress!

Mexican Green Chile Chicken and Cheese Enchiladas

Ingredients:

For the Filling:

2 cups cooked and shredded chicken (rotisserie chicken is ideal)

1 can (4 oz) diced green chiles

1/2 cup sour cream

1/2 cup softened cream cheese

1 cup shredded Mexican cheese blend (or Monterey Jack)

Salt and pepper to taste

For the Green Chile Sauce:

1 can (15 oz) green enchilada sauce

1/2 cup sour cream

1/4 cup fresh cilantro, chopped (optional)

For the Enchiladas:

8-10 small flour or corn tortillas

1 1/2 cups shredded Mexican cheese blend (for topping)

Instructions:

Prepare the Filling:

Combine the ingredients:

In a large bowl, mix the shredded chicken, diced green chiles, sour cream, cream cheese, and 1 cup of shredded cheese.

Season with salt and pepper.

Stir until everything is thoroughly blended and creamy.

Assemble the Enchiladas:

Preheat the oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

Warm the tortillas: Heat the tortillas briefly in a microwave or on a skillet to soften them, making them easier to roll.

Fill and roll the enchiladas: Spoon about 2-3 tablespoons of the chicken mixture into each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish.

Prepare the Green Chile Sauce

Make the sauce: In a bowl, whisk together the green enchilada sauce and sour cream until smooth. If using, stir in the chopped cilantro for extra flavor.

Bake the Enchiladas

Pour the sauce: Evenly pour the green chile sauce over the rolled enchiladas, ensuring they are fully covered.

Add cheese: Generously sprinkle the remaining shredded cheese over the top of the enchiladas.

Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Serve: Garnish the enchiladas with fresh cilantro, diced avocado, or a drizzle of sour cream if desired. Serve with Mexican rice, refried beans, or a fresh side salad.

Enjoy these creamy, cheesy, and delicious Mexican Green Chile Chicken and Cheese Enchiladas—a comforting dish perfect for any occasion!

Notes:

Chicken Options: Rotisserie chicken is a great time-saver, but you can also use leftover cooked chicken or poach some fresh chicken breasts for a healthier option.

Tortilla Choice: Flour tortillas are soft and pliable, while corn tortillas add a traditional touch. Choose based on your preference!

Spice Level: Adjust the heat by selecting mild or hot diced green chiles, or add sliced jalapeños for extra kick.

Creamy Variation: For an even creamier filling, consider adding a bit of shredded mozzarella or a different cheese blend.

Make Ahead: These enchiladas can be assembled a day in advance. Just cover and refrigerate before baking. Increase baking time by a few minutes if baking straight from the fridge.

Freezing: You can freeze the unbaked enchiladas. Just wrap tightly in foil and store in an airtight container. When ready to eat, bake from frozen, adding extra time.

Garnishes: Enhance the dish with toppings like diced avocado, fresh cilantro, or a sprinkle of lime juice for added freshness.

Serving Suggestions: These enchiladas pair well with sides like Mexican rice, refried beans, or a fresh salad for a complete meal.

Nutrition Information:

YIELD: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of cheese?

Yes! While the recipe calls for a Mexican cheese blend, you can substitute with Monterey Jack, Pepper Jack, or even cheddar for a different flavor profile.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheat in the oven or microwave until heated through.

Can I make these enchiladas vegetarian?

Absolutely! You can replace the chicken with sautéed vegetables, beans, or a meat substitute.

Just adjust the cooking time as needed.

What if I don’t have green enchilada sauce?

If you don’t have green enchilada sauce, you can substitute with salsa verde or even a homemade green sauce made from tomatillos and green chiles.

Can I freeze the enchiladas?

Yes, you can freeze the unbaked enchiladas.

Just wrap them tightly in foil or plastic wrap and store in an airtight container.

Bake from frozen, adding additional cooking time as needed.

Do I need to cook the tortillas before filling them?

Yes, warming the tortillas makes them more pliable and easier to roll without tearing.

You can warm them in a microwave or on a skillet for a few seconds.

Can I use canned chicken instead of cooked chicken?

Yes, canned chicken can be used as a convenient substitute.

Just drain it and shred or mix it with the other filling ingredients.

How can I adjust the spice level?

To adjust the spice level, choose mild or hot diced green chiles, or add sliced jalapeños or hot sauce to the filling or sauce based on your preference.

What if I don’t have sour cream?

You can substitute sour cream with Greek yogurt or cottage cheese for a similar creamy texture.

Cream cheese can also be used for extra richness.

Can I assemble the enchiladas ahead of time?

Yes, you can assemble the enchiladas up to a day in advance.

Just cover them with plastic wrap and refrigerate. Increase the baking time by a few minutes if baking straight from the fridge.