If you’ve never had the pleasure of Mexican Green Chile, Chicken & Cheese Enchiladas, you’re in for a cozy and satisfying treat. These enchiladas combine the unbeatable flavors of roasted green chiles, juicy shredded chicken, and plenty of melty cheese, all hugged by soft tortillas and smothered in a tangy, savory green chile sauce. This is a dish that bursts with color and comfort, delivering everything you crave from Tex-Mex favorites without fuss or fussiness. Whether you’re planning a casual weeknight dinner or spicing up a festive gathering, these enchiladas always hit the spot!
Ingredients You’ll Need
Gathering the ingredients for Mexican Green Chile, Chicken & Cheese Enchiladas couldn’t be more straightforward, but each component does its part to make this meal unforgettable. Think of every item as a building block of bold flavor, irresistible aroma, and lovely texture—the harmony is worth every bite.
- Chicken (2 cups, cooked and shredded): Tender shredded chicken acts as the protein-packed foundation for the filling; rotisserie chicken makes prep a breeze.
- Green chiles (1 cup, roasted and chopped): These add an unmistakable depth, mild heat, and a touch of smokiness—look for Hatch green chiles if possible.
- Onion (1 small, finely diced): Sautéed onion brings savory sweetness and rounds out the base flavors.
- Garlic (2 cloves, minced): A must-have for adding aroma and complexity to the filling.
- Ground cumin (1 tsp): Earthy and warm, cumin infuses the filling with that classic Mexican flavor.
- Smoked paprika (1 tsp): Just a pinch transforms the flavor, giving it subtle smokiness and color.
- Salt and black pepper (to taste): Simple seasonings, but utterly essential to make the flavors shine.
- Olive oil (1 tbsp): Used for sautéing, it helps the aromatics cook gently and evenly.
- Tortillas (8–10 small, flour or corn): Your vessel of choice; corn gives that authentic touch, while flour brings soft, pillowy texture.
- Shredded cheese (2 cups, Monterey Jack, cheddar, or a blend): The gooey, golden topping that everyone looks forward to—use your favorites!
- Green chile enchilada sauce (1½ cups): Store-bought or homemade, the sauce ties everything together with tang and just the right amount of heat.
- Fresh cilantro (optional garnish): Sprinkling these bright green herbs adds freshness and visual appeal.
- Sliced avocado (optional garnish): Creamy avocado provides a cool contrast to the warm, cheesy filling.
- Sour cream or Greek yogurt (optional garnish): A scoop of either tempers heat and adds luscious richness.
- Lime wedges (optional garnish): A little squeeze over each serving perks up all the flavors on your plate.
How to Make Mexican Green Chile, Chicken & Cheese Enchiladas
Step 1: Prepare the Filling
Begin by heating olive oil in a large skillet over medium heat until shimmering. Add your onions and garlic, stirring frequently until they’re translucent and aromatic—about 3 to 4 minutes. Toss in the shredded chicken, roasted green chiles, cumin, smoked paprika, salt, and black pepper. Mix everything well and let those flavors get to know each other for 2 to 3 minutes. When it smells impossible to resist, set the skillet off the heat.
Step 2: Preheat the Oven
While your filling cools slightly, preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish so none of that golden, cheesy goodness sticks. This step ensures the enchiladas come out picture-perfect and ready to serve.
Step 3: Assemble the Enchiladas
Lay out your tortillas and spoon a generous helping of the chicken mixture onto each one. Sprinkle a bit of shredded cheese inside before rolling them up tightly; this extra cheesy layer creates the most irresistible, melty interior. Place the seam-side down in your prepared baking dish so they stay rolled up during baking.
Step 4: Add Sauce and Cheese
Evenly pour the green chile enchilada sauce over your rolled tortillas, making sure every nook and cranny gets its share. Top the whole pan with the rest of your shredded cheese, creating a bubbly blanket of golden deliciousness once baked.
Step 5: Bake
Slide the dish into your preheated oven and bake for 20 to 25 minutes. When the cheese is melted, bubbling, and lightly golden, pull your creation out and let it cool for a few minutes—just enough so nobody burns their tongue in their eagerness to dig in!
Step 6: Serve
Garnish your Mexican Green Chile, Chicken & Cheese Enchiladas with fresh cilantro, creamy avocado slices, dollops of sour cream, and a squeeze of lime if you like. Bring them to the table while they’re still bubbling and gooey for maximum smiles.
How to Serve Mexican Green Chile, Chicken & Cheese Enchiladas
Garnishes
The right garnishes lift these enchiladas from everyday goodness to celebration status. Sprinkle chopped cilantro for freshness, arrange a fan of sliced avocado for creaminess, and add a scoop of sour cream or Greek yogurt to cool things down. Don’t skip a juicy wedge of lime—the bright acidity ties it all together in a single zesty bite.
Side Dishes
Pairing is half the fun! Classic sides like fluffy Mexican rice, refried beans, or a lightly dressed cabbage slaw bring balance and color to your plate. For extra crunch, a basket of tortilla chips with pico de gallo or guacamole on the side completes the fiesta.
Creative Ways to Present
For a party, try making mini Mexican Green Chile, Chicken & Cheese Enchiladas by using smaller street taco tortillas and arranging them on a platter. Or serve individually plated portions with personalized topping bars, letting everyone garnish to their liking. Rolled enchiladas can even be baked in individual ramekins for an elegant twist.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras, simply cover the baking dish with foil or transfer leftovers to an airtight container. Refrigerated enchiladas will keep beautifully for up to 3 days, making them a dream for next-day lunches or snacking sessions.
Freezing
Mexican Green Chile, Chicken & Cheese Enchiladas are freezer-friendly! Wrap the cooled, assembled (but unbaked) enchiladas tightly in foil and freeze for up to 2 months. When ready, add a bit of fresh cheese and sauce on top before reheating for best results.
Reheating
To reheat, cover the enchiladas and warm in a 350°F oven until heated through and cheese is bubbling—usually about 20 minutes if thawed, or 35 minutes from frozen. For quick meals, microwave individual portions uncovered, but be aware the texture will be a bit softer.
FAQs
Can I use a different protein in these enchiladas?
Absolutely! Mexican Green Chile, Chicken & Cheese Enchiladas are just as tasty with shredded turkey, pulled pork, or even black beans for a vegetarian twist. The beauty of enchiladas is their versatility.
Should I use flour or corn tortillas?
Either works wonderfully, so it’s really personal preference. Corn tortillas deliver a more authentic flavor and a bit of structure, while flour tortillas make each bite extra soft and comforting.
How spicy are these enchiladas?
The level of heat depends on your green chiles and enchilada sauce. Most green chiles are mild, but if you crave more heat, look for “hot” varieties or add a finely chopped jalapeño to the filling.
Can I make Mexican Green Chile, Chicken & Cheese Enchiladas ahead of time?
Yes! Assemble them up to a day ahead and refrigerate. When you’re ready to serve, simply bake as directed, adding a few extra minutes to the cooking time if they start out cold.
Is homemade green chile enchilada sauce better than store-bought?
Homemade sauce can really elevate the dish, especially if you use roasted green chiles, but a good quality store-bought sauce saves time and absolutely still delivers wonderful flavor.
Final Thoughts
If you’re ready for a delicious homemade dinner that’s all about comfort and flavor, Mexican Green Chile, Chicken & Cheese Enchiladas are calling your name. This recipe is simple, soulful, and 100 percent crowd-pleasing. Give it a go—your family and friends are going to ask for seconds!
Print
Mexican Green Chile, Chicken & Cheese Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Mexican Green Chile, Chicken & Cheese Enchiladas are a delicious and comforting meal perfect for a family dinner or gathering. Tender shredded chicken, roasted green chiles, and gooey cheese are wrapped in tortillas, smothered in a green chile enchilada sauce, and baked to perfection. Serve with your favorite garnishes for a flavorful dish that is sure to please.
Ingredients
For the Chicken Filling
- 2 cups cooked chicken, shredded
- 1 cup green chiles, roasted and chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 1 tbsp olive oil
For the Enchiladas
- 8–10 small flour or corn tortillas
- 2 cups shredded cheese (Monterey Jack, cheddar, or a blend)
- 1 1/2 cups green chile enchilada sauce (store-bought or homemade)
Optional Garnishes
- Fresh cilantro, chopped
- Sliced avocado
- Sour cream or Greek yogurt
- Lime wedges
Instructions
- Prepare the Filling – Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 3–4 minutes until softened. Add shredded chicken, green chiles, cumin, paprika, salt, and pepper. Mix well and cook for 2–3 minutes. Remove from heat.
- Preheat the Oven – Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Assemble the Enchiladas – Spoon chicken filling onto each tortilla, sprinkle with some shredded cheese, and roll tightly. Place seam-side down in the prepared baking dish.
- Add Sauce and Cheese – Pour green chile enchilada sauce evenly over the rolled tortillas. Top with remaining shredded cheese.
- Bake – Bake for 20–25 minutes until cheese is melted, bubbly, and lightly golden.
- Serve – Garnish with fresh cilantro, avocado slices, sour cream, and lime wedges. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 480
- Fat: 24g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
