Green Chilie Chicken Enchiladas
Treat your taste buds to the ultimate Southwestern comfort food with these Green Chile Chicken Enchiladas! Packed with tender, shredded chicken and melty Monterey Jack cheese, these enchiladas are smothered in a creamy green enchilada sauce infused with the bold flavors of diced green chiles, garlic, cumin, and onion. The dish is layered with rich, savory goodness and baked to bubbly perfection in just under 25 minutes. Wrapped in soft flour tortillas, these enchiladas are easy to prepare, making them the perfect weeknight dinner or a crowd-pleasing favorite for gatherings. Garnish with fresh cilantro for a burst of brightness and serve with your favorite sides like Mexican rice or a crisp green salad. This recipe combines simplicity, authentic flavor, and irresistible texture in every bite! Keywords: green chile chicken enchiladas, creamy enchiladas, weeknight dinner, easy chicken recipe, Mexican comfort food.
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Recipe Information
Ingredients
- 3 cups shredded cooked chicken
- 2 cups green enchilada sauce
- 1 cup sour cream
- 1 can (4 oz) diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 10 small (6-inch) flour tortillas
- 2 cups shredded monterey jack cheese
- 2 tablespoons cilantro (optional, for garnish)
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil and set it aside.
In a medium saucepan over medium heat, combine the green enchilada sauce, sour cream, diced green chiles, garlic powder, onion powder, and ground cumin. Stir until well blended and warm, then remove from heat.
In a large bowl, mix the shredded chicken with 1 cup of the shredded Monterey Jack cheese.
Lay a tortilla flat on a clean surface. Place about 1/4 cup of the chicken and cheese mixture in the center of the tortilla, then roll it up tightly. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture.
Pour the green chile sauce evenly over the enchiladas, ensuring they are fully covered.
Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas cool for a few minutes. Garnish with chopped cilantro if desired and serve warm.
Nutrition Facts
Calories |
3682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.6 g | 226% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 9526 mg | 414% | |
| Total Carbohydrate | 223.0 g | 81% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 37.6 g | ||
| Protein | 320.3 g | 641% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2620 mg | 202% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 3575 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
