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
Units
Scale
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
