Description
These Mexican Green Chile Chicken and Cheese Enchiladas are a creamy, savory dinner with tender shredded chicken, melty cheese, and mild green chiles baked to bubbly perfection.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8–10 corn or flour tortillas
- 2 cups shredded Monterey Jack or cheddar cheese
- 1 can (4 oz) diced green chiles
- 2 cups green enchilada sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- Fresh cilantro, chopped, for garnish
- Sour cream (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté 3–4 minutes until softened.
- Add shredded chicken, diced green chiles, cumin, chili powder, salt, and pepper. Stir to combine and heat through.
- Spread a thin layer of green enchilada sauce on the bottom of the baking dish.
- Warm tortillas so they’re pliable. Fill each with chicken mixture and a sprinkle of cheese. Roll up and place seam-side down.
- Pour remaining enchilada sauce over enchiladas and sprinkle with remaining cheese.
- Bake 20–25 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro and serve with sour cream if desired.
Notes
- Warm tortillas before filling to prevent cracking.
- Use freshly shredded cheese for smoother melt.
- Adjust spice level with jalapeños or extra chili powder.
- Make ahead by assembling and refrigerating before baking.
- Prep Time: 15 mins
- Cook Time: 25 mins