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Creamy green chile chicken and cheese enchiladas are my go-to comfort meal for busy nights when everyone wants something warm and satisfying. These enchiladas layer tender chicken, melty cheddar, zesty chiles, and a rich, tangy sauce inside soft corn tortillas—a recipe that delivers Mexican-inspired flavor with minimal effort.
The first time I made this, my kids licked their plates clean and my husband went back for thirds. Since then, it is one of the most requested dinners in my house.
Ingredients
- Cooked shredded chicken: tender and juicy meat is essential for texture and absorbs the sauce well rotisserie chicken works beautifully for convenience
- Sharp cheddar cheese: brings bold flavor and creamy melt look for a block of cheese and grate it yourself for the best result
- Green chiles: add just the right amount of heat and tanginess use mild or hot depending on your preferred spice level
- Sour cream: makes the filling rich and balances out the chile heat choose full-fat for extra creaminess
- Salt and pepper: fine sea salt and freshly ground black pepper bring out all the flavors taste your filling to check the balance
- Green chile enchilada sauce: bathes the enchiladas in flavor opt for a quality canned variety or make your own if you prefer a homemade touch
- Corn tortillas: hold everything together and soak up the sauce fresh tortillas are less likely to crack dip them quickly in warm sauce for gentle softening
- Nonstick cooking spray: protects your baking dish and makes serving easier
Step-by-Step Instructions
- Preheat the Oven:
- Start by preheating your oven to 350 degrees Fahrenheit which ensures even baking as soon as your enchiladas are assembled Lightly coat a 9 by 13 inch baking dish with nonstick cooking spray so the enchiladas release easily after baking
- Prepare the Filling:
- In a large mixing bowl blend your cooked shredded chicken with one cup of shredded cheddar green chiles sour cream salt and pepper Stir thoroughly until the mixture is creamy and every bite has a bit of each ingredient
- Warm the Sauce:
- Pour your green chile enchilada sauce into a small saucepan and heat it gently over medium until it is warm to the touch Keeping it warm will help the tortillas soften more easily
- Assemble the Enchiladas:
- Quickly dip each corn tortilla into the warm enchilada sauce to make them pliable working one at a time Add two to three tablespoons of the chicken filling to the center then roll the tortilla tightly and arrange it seam side down in the greased baking dish Continue until all of the tortillas are filled and lined up snugly
- Add Sauce and Cheese:
- Once all enchiladas are in the pan pour the rest of the green chile enchilada sauce over the top so they are well saturated Evenly spread the remaining cup of cheddar cheese on top for a bubbly golden cheese finish
- Bake and Serve:
- Place the baking dish in your preheated oven on the center rack Bake uncovered for about twenty five to thirty minutes until the cheese is fully melted and bubbling with golden spots Allow to cool for five minutes before serving so everything sets slightly making it easier to scoop and eat
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My favorite part of making these enchiladas is mixing the filling and sneaking a little taste the sour cream brings a lovely tang to balance out the chiles My youngest always helps sprinkle the cheese on top and beams with pride when it comes out of the oven
Storage Tips
Once cooled store leftovers in an airtight container in the fridge for up to three days For longer storage freeze baked or unbaked enchiladas tightly wrapped in foil and plastic wrap for up to two months Reheat covered in a low oven until warmed through or microwave single portions
Ingredient Substitutions
Swap rotisserie chicken with leftover turkey or shredded pork for new flavor twists If you need a lighter option substitute Greek yogurt for the sour cream Monterey Jack or Pepper Jack can replace cheddar for a different cheese profile And if you want it spicier toss in a dash of hot sauce
Serving Suggestions
Top each serving with chopped cilantro diced tomatoes or sliced avocado A squeeze of lime really brightens up the flavors Pair with rice and beans or a crispy cabbage slaw for a complete Mexican style meal
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Cultural Context
Green chile chicken enchiladas are a classic in Southwestern cuisine particularly in New Mexico where green chiles are celebrated These enchiladas bring together Spanish and Mexican culinary influences blending creamy and spicy elements for that signature comfort food feel
Recipe FAQs
- → How can I make the filling extra creamy?
Add extra sour cream or a handful of softened cream cheese for a richer texture in the chicken mixture.
- → Can I use a different cheese than cheddar?
Yes, Monterey Jack, Pepper Jack, or a blend of Mexican cheeses work well and melt smoothly over the enchiladas.
- → Are flour tortillas suitable for this dish?
Flour tortillas can be substituted for corn, though corn traditionally offers a firmer texture and toasty flavor when baked.
- → How do I keep tortillas from breaking while rolling?
Dipping tortillas briefly in warm enchilada sauce softens them, preventing cracks and making them easier to roll.
- → Can enchiladas be assembled ahead of time?
Yes, prepare and refrigerate up to a day in advance. Bake before serving for best texture and flavor.