Ultimate Green Chile Chicken Enchiladas: A Zesty & Flavorful Family Favorite

Prepare for a culinary journey to the heart of Southwestern comfort food with these incredible Green Chile Chicken Enchiladas. Each bite offers a harmonious blend of tender, seasoned chicken, rich, melty cheese, and the distinctive, zesty kick of green chiles, all encased in soft tortillas and generously smothered in a luscious, vibrant sauce. This recipe isn’t just a meal; it’s an experience, promising warmth, flavor, and a satisfying embrace that makes it an instant family favorite.

Author’s Note

Tried, Tested, and Loved Chicken Enchiladas!

I believe in giving credit where it’s due, and these delightful Green Chile Chicken Enchiladas found their inspiration in a fantastic recipe from my friend Erin’s Well Plated Cookbook. If you haven’t yet explored her collection, it’s an absolute treasure trove filled with quick, delicious meals that seamlessly fit into even the busiest schedules. Her approach to flavorful, wholesome cooking has transformed countless weeknights at my home.

I’ve had the pleasure of trying many of Erin’s recipes, and each one has been a resounding success. When I first tested her enchilada recipe, I immediately recognized its potential and knew I wanted to add my unique touch. The result was simply outstanding, quickly solidifying its status as a highly requested dish in my household. This rendition captures the comforting essence of classic enchiladas while elevating them with fresh ingredients and thoughtful preparation, making it a truly special meal.

Why These Green Chile Chicken Enchiladas Are a Must-Try

Beyond their mouth-watering flavor, these green chile chicken enchiladas offer a myriad of reasons to become your next go-to recipe:

• Unforgettable Flavor Profile: The combination of tender chicken, aromatic spices, and tangy green chile sauce creates a symphony of flavors that is both comforting and exciting.
• Weeknight Friendly: While they taste like a weekend project, clever shortcuts like pre-cooked chicken make these enchiladas surprisingly quick to assemble, perfect for busy evenings.
• Highly Customizable: Easily adjust the spice level, swap proteins, or add extra veggies to suit your family’s preferences.
• Perfect for Meal Prep: They reheat beautifully, making them an excellent candidate for make-ahead dinners or hearty lunches throughout the week.
• Crowd-Pleaser: Whether it’s a casual family dinner or a gathering with friends, these enchiladas are guaranteed to impress and satisfy everyone at the table.

Key Ingredients for Perfect Green Chile Chicken Enchiladas

Crafting exceptional green chile chicken enchiladas starts with high-quality ingredients. Here’s a detailed look at what you’ll need and some valuable tips for each:

Homemade Green Enchilada Sauce: The Flavor Foundation

While store-bought options are convenient, a homemade green enchilada sauce truly elevates these enchiladas from good to extraordinary. The roasting process for the vegetables deepens their flavors, creating a rich, vibrant, and perfectly balanced sauce. Here’s how to make it:

Ingredients for Homemade Green Enchilada Sauce:

• 1 pound (approximately 9-10) small tomatillos, husked, scrubbed, and left whole
• 2 poblano peppers, stemmed, seeded, and coarsely chopped into 1/4 to 1-inch pieces (about 2 cups)
• 2 medium jalapeños, seeds and membranes removed, chopped into 1/4 to 1/2-inch pieces (about 1 cup)
• 1 small yellow onion, cut into 1/4-inch pieces
• 4 cloves garlic, peels on and left whole
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 cup chopped fresh cilantro
• 1/4 teaspoon ground cumin
• 1 cup water

Instructions for Homemade Green Enchilada Sauce:

1. Roast the Vegetables: Position a rack in the center of your oven and preheat to 400°F (200°C). For effortless cleanup, line a large, rimmed baking sheet with parchment paper. Arrange the tomatillos, poblanos, jalapeños, onion, and whole, unpeeled garlic cloves evenly across the pan. Drizzle with olive oil, then sprinkle generously with salt and pepper. Toss gently to ensure all vegetables are coated, then spread them into a single, even layer. Roast for 25–30 minutes, making sure to flip and toss them halfway through. The vegetables should become tender and slightly charred; the peppers and onion should turn golden brown, and the tomatillos should begin to break down and soften.
2. Blend the Sauce: Once roasted, carefully peel the skins from the garlic cloves and discard them. Transfer the roasted vegetables to a blender. Add the fresh cilantro and puree until the mixture is smooth and consistent. Next, add the ground cumin and 1 cup of water, then blend again until perfectly smooth. Taste the sauce and adjust the seasonings (salt, pepper, or a pinch more cumin) as needed to achieve your desired flavor. If you prefer a thinner consistency, gradually add more water, one tablespoon at a time, blending after each addition until the sauce reaches your ideal thickness. This vibrant, homemade sauce will become the heart of your delicious enchiladas.

How To Make Green Chile Chicken Enchiladas: A Detailed Guide

Creating these sensational enchiladas is a straightforward process when you follow these steps carefully. Each phase is designed to build flavor and ensure a perfect outcome.

1. Prepare Your Baking Dish and Oven: Begin by placing an oven rack in the center position and preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with cooking spray to prevent sticking and set it aside. This preparation ensures you’re ready to assemble and bake immediately.
2. Sauté the Aromatics: Heat one tablespoon of olive oil in a large skillet over medium heat. Once the oil shimmers, add the chopped bell peppers and onion. Cook, stirring occasionally, for 8–10 minutes, or until the vegetables have softened and the onion turns translucent. This step extracts their natural sweetness and builds the base of your filling’s flavor.
3. Season the Chicken Mixture: To the softened vegetables in the skillet, add your cooked shredded chicken, 1/2 teaspoon of salt, chili powder, garlic powder, cumin, and black pepper. Stir thoroughly to ensure the chicken and vegetables are evenly coated with the spices. Remove the skillet from the heat and allow the mixture to cool completely to room temperature. This cooling step is crucial to prevent the sour cream from curdling in the next step.
4. Create the Creamy Filling: In a large mixing bowl, combine 1 cup of the shredded Monterey Jack cheese, the light sour cream (or Greek yogurt), the drained diced green chiles, and the remaining 1 teaspoon of salt. Once the chicken and veggie mixture has cooled, add it to this cheese and sour cream mixture. Stir with a large spoon until all ingredients are well combined and the chicken and vegetables are evenly coated with the creamy cheese blend.
5. Assemble the Enchiladas: Prepare your tortillas according to package directions – typically warming them briefly in the microwave or a dry skillet makes them pliable. Lay a warmed tortilla flat on a clean work surface. Spoon approximately 1/8 of the chicken and cheese mixture (about a heaping 1/2 cup) onto the center of the tortilla, leaving a small border on each end. Roll the tortilla as tightly as you can without forcing the filling out. Place the rolled enchilada into your prepared baking pan, seam-side down. Repeat this process with the remaining tortillas and filling.
6. Sauce and Bake: Once all enchiladas are neatly arranged in the pan, pour 1 1/2 to 2 cups of your green enchilada sauce evenly over the top. Use more sauce if you prefer a juicier enchilada; I find 1 1/2 cups provides a perfect balance. Cover the baking pan tightly with aluminum foil and bake in the preheated oven for 30 minutes. This initial bake allows the flavors to meld and the enchiladas to heat through.
7. Finish with Cheese and Serve: After 30 minutes, carefully remove the pan from the oven, uncover, and generously sprinkle the remaining 1 cup of Monterey Jack cheese over the top of the enchiladas. Return the uncovered pan to the oven and bake for an additional 5 minutes, or until the cheese is beautifully melted and bubbly. Let the enchiladas cool slightly before serving for easier handling and to allow the cheese to set. Garnish with your desired toppings and enjoy this hearty, flavorful meal!

Pro Tips for Enchilada Perfection

• Don’t Overfill: While tempting, overfilling tortillas can lead to messy rolling and a higher chance of breakage. Aim for about a heaping half-cup of filling per enchilada.
• Warm Tortillas are Key: This cannot be stressed enough! Warming tortillas makes them pliable and prevents them from tearing when rolled. Microwave them briefly between damp paper towels or quickly heat them on a dry skillet.
• Cool the Filling: Ensure your chicken and vegetable mixture is cooled before adding it to the sour cream and cheese. Hot ingredients can cause the sour cream to separate or curdle, affecting the texture of your filling.
• Adjust Spice Levels: If you love heat, use hot diced green chiles and add a pinch of cayenne pepper to the chicken seasoning. For a milder dish, stick to mild chiles and omit any extra heat.
• Bake Covered Then Uncovered: Covering the enchiladas initially helps them heat through evenly and allows the flavors to meld without the cheese on top browning too quickly. Uncovering for the last few minutes creates that irresistible, bubbly, golden-brown cheese crust.

Storage and Reheating Tips for Green Chile Chicken Enchiladas

These enchiladas are fantastic as leftovers, making them ideal for meal prep. Properly storing and reheating them ensures they taste just as delicious as when they first came out of the oven.

Serving Suggestions and Variations

Green Chile Chicken Enchiladas are a complete meal on their own, but they also pair wonderfully with a few simple sides. Consider serving them with a dollop of extra sour cream or Greek yogurt, a sprinkle of fresh cilantro, diced cherry tomatoes, creamy avocado slices, or finely diced red onion for added freshness and texture. A side of fluffy Mexican rice, black beans, or a crisp green salad with a lime vinaigrette would complete the meal perfectly.

Customize Your Enchiladas:

• Vegetarian Option: Replace the chicken with a mix of sautéed mushrooms, black beans, corn, and zucchini for a hearty vegetarian version.
• Different Proteins: Ground beef, shredded pork (carnitas), or even shrimp can be used instead of chicken, each offering a unique flavor profile.
• Cheese Variations: Experiment with different cheese blends like a Mexican cheese blend, Oaxaca cheese, or a sharp cheddar for varying textures and flavors.
• Spicier Kick: Add finely minced serrano peppers to the filling or extra hot green chiles to the sauce for those who crave more heat. A dash of hot sauce over the top before serving also works!

Green Chile Chicken Enchiladas

By
Chelsea Lords

Experience the ultimate Green Chile Chicken Enchiladas, where every bite is a blend of tender chicken, rich cheese, and spicy green chile, wrapped in a soft tortilla and smothered in a zesty sauce.

Prep Time:
40 minutes

Cook Time:
35 minutes

Total Time:
1 hour 15 minutes

Servings:
4 servings (8 enchiladas)

Equipment

• 9 x 13-inch baking pan
• Large skillet
• Aluminum foil

Ingredients

• Cooking spray
• 1 tablespoon olive oil
• 2 medium bell peppers (red, yellow, or orange; cut into 1/4-inch pieces, approximately 2 cups)
• 1 medium yellow onion (cut into 1/4-inch pieces, approximately 1-1/2 cups)
• 1-1/2 cups cooked chicken (shredded, like rotisserie chicken)
• 1-1/2 teaspoons salt (divided)
• 1 teaspoon ground chili powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 2 cups shredded Monterey Jack cheese (8 ounces, divided)
• 1-1/2 cups light sour cream (or fat-free, or plain Greek yogurt)
• 2 (4-ounce) cans diced green chiles (drained)
• 8 (8-inch) tortillas (flour or corn; warming them first is highly recommended)
• 2 cups green enchilada sauce (homemade or good quality store-bought)
• Optional Toppings (as desired: diced cherry tomatoes, fresh cilantro, diced avocados, diced red onion)

Instructions

1. Place a rack in the center of your oven and preheat oven to 350°F (175°C). Lightly coat a 9×13-inch casserole dish with cooking spray and set aside.
2. Heat the olive oil in a large skillet over medium heat. Once hot, add the chopped bell peppers and onion. Cook, stirring occasionally, until vegetables soften and onion becomes translucent, about 8–10 minutes.
3. To the skillet, add the cooked chicken, 1/2 teaspoon of the salt, chili powder, garlic powder, cumin, and black pepper. Stir well to coat all ingredients evenly. Remove the skillet from the heat and allow the mixture to cool to room temperature.
4. In a large bowl, combine 1 cup of the shredded Monterey Jack cheese, the light sour cream (or Greek yogurt), the drained diced green chiles, and the remaining 1 teaspoon salt. Once the chicken and veggie mixture has cooled, add it to the cheese mixture and stir with a large spoon until everything is thoroughly combined and coated.
5. Prepare tortillas according to package directions (usually warming them briefly). Lay a tortilla on a work surface and spread approximately 1/8 of the chicken and cheese mixture (about a heaping 1/2 cup) onto it, leaving a small space on each end of the filling. Roll the tortilla as tightly as possible without the filling squishing out, and place it in the prepared baking pan, seam-side down. Repeat this process with the remaining tortillas and filling. Pour 1 1/2 to 2 cups of the green enchilada sauce evenly over the top of the rolled enchiladas (use more if you prefer a saucier dish; I find 1 1/2 cups ideal). Cover the pan tightly with aluminum foil and bake for 30 minutes.
6. Remove the pan from the oven, uncover, and sprinkle with the remaining 1 cup of shredded Monterey Jack cheese. Bake, uncovered, for an additional 5 minutes, or until the cheese is beautifully melted and bubbly. Sprinkle with your desired optional toppings and serve immediately!

Recipe Notes

This recipe is lovingly adapted from Erin over at WellPlated and featured in her stunning publication, The Well Plated Cookbook! Be sure to explore her book on Amazon and get your own copy to enjoy more delicious, wholesome recipes!

Note 1: Instructions for making your own homemade green enchilada sauce are detailed in the “Homemade Green Enchilada Sauce” section above. It’s highly recommended for an unparalleled flavor experience!

Note 2: Optional toppings for your enchiladas include diced cherry tomatoes, fresh cilantro, diced avocados, and finely diced red onion. These add a burst of freshness and color to the dish.

Storage: Store any leftover enchiladas in an airtight container in the refrigerator for up to 4 days. Alternatively, you can freeze them in a freezer-safe container for up to 3 months. For reheating, bake in the oven at 350°F (175°C). If refrigerated, bake for 20–30 minutes; if frozen, allow to thaw first (especially if using a glass dish) and then bake for about 45 minutes, covered with foil initially.

Nutrition

Serving: 1 serving |
Calories: 679 kcal |
Carbohydrates: 45.5 g |
Protein: 41.1 g |
Fat: 37.2 g |
Cholesterol: 128.3 mg |
Sodium: 1586.8 mg |
Fiber: 7.3 g |
Sugar: 13.6 g |
Iron: 2 mg

Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary based on ingredients and preparation methods.

We hope you enjoy these incredibly satisfying Green Chile Chicken Enchiladas. Whether you’re making them for a quick weeknight dinner or a special gathering, they are sure to become a cherished recipe in your kitchen. Don’t forget to share your creations and experiences!