Name: Mexico Green Chile Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken; 1 can (4 oz) diced green chiles; 1/2 cup sour cream; 1 cup shredded Monterey Jack cheese; 1/4 cup chopped fresh cilantro; 1/4 cup diced red onion (optional); Salt and black pepper to taste; 8 small flour or corn tortillas; 1 can (10 oz) green enchilada sauce; 1 cup shredded cheddar cheese; 1 tablespoon olive oil

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If you’re craving bold flavors and comforting, cheesy goodness, Mexico Green Chile Chicken Enchiladas are bound to become your new favorite go-to recipe. This vibrant casserole brings together tender shredded chicken, tangy green enchilada sauce, melty Monterey Jack and cheddar cheese, and just the right kick of green chiles, all rolled up in soft tortillas and baked until perfectly golden and bubbly. Every bite is a delicious celebration of classic Mexican flavors, made easy for weeknights or special enough for company.

Mexico Green Chile Chicken Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

What makes these Mexico Green Chile Chicken Enchiladas irresistible is how a handful of well-chosen ingredients come together to create layers of flavor. Each component adds something special, from creaminess to a fresh burst of color or a touch of heat.

Cooked shredded chicken: Using rotisserie chicken is a great shortcut, and ensures the filling stays moist and flavorful.
Green enchilada sauce: This tangy, slightly spicy sauce is the backbone of the dish—choose your favorite brand or make it homemade if you have extra time.
Diced green chiles: These offer gentle heat and a lovely smokiness without overwhelming the other flavors.
Sour cream: Adds a cool, creamy texture that balances all the spicy and savory notes.
Monterey Jack cheese: Melts beautifully, lending that signature stretch and richness to every forkful.
Cheddar cheese: Brings color and a sharp cheesy flavor to the topping for extra oomph.
Flour or corn tortillas: Either works—corn offers a more rustic bite while flour stays softer after baking.
Fresh cilantro: Just a sprinkle livens up everything with freshness at the end.
Diced red onion (optional): For a pop of crunch and color on top, or leave it out if you prefer mild flavors.
Olive oil: A light brush on the baking dish keeps everything from sticking and adds a hint of richness.
Salt and black pepper: A pinch of each is all you need to tune the flavors to your liking.

How to Make Mexico Green Chile Chicken Enchiladas

Step 1: Prep the Baking Dish and Oven

Start by setting your oven to 375°F so it’s hot and ready to work its magic. Lightly grease a 9×13-inch baking dish with olive oil—this not only prevents sticking but also adds a touch of flavor to the crisped edges of your enchiladas.

Step 2: Make the Filling

In a medium mixing bowl, combine your shredded chicken, canned diced green chiles, sour cream, half of the Monterey Jack cheese, and a light sprinkle of salt and black pepper. Stir everything until you have a creamy, evenly mixed filling that’s speckled with green and oozing with cheesy promise. The chiles and sour cream are what make this filling so rich and irresistible.

Step 3: Warm the Tortillas

Whether you use flour or corn tortillas, warming them for a few seconds in a skillet or wrapped in a damp towel in the microwave makes a world of difference. This extra step ensures your tortillas are soft enough to roll without splitting, which makes assembling your Mexico Green Chile Chicken Enchiladas a total breeze.

Step 4: Fill and Roll

Spoon a generous amount of the savory chicken filling onto each tortilla, then roll it up snugly. Place each one seam side down in your prepared baking dish, tucking them close together for even heating and gorgeous presentation.

Step 5: Sauce and Cheese it Up

Pour the green enchilada sauce evenly over all the rolled tortillas, making sure they’re well coated—this is key for keeping everything moist and infusing that extra vibrant flavor. Sprinkle the rest of your Monterey Jack and all the cheddar cheese over the top for a dazzling layer that will melt and bubble beautifully in the oven.

Step 6: Bake to Perfection

Cover your baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes. The cheese will melt into gorgeous golden puddles, signaling that your Mexico Green Chile Chicken Enchiladas are ready to steal the show.

Step 7: Finish with Freshness

Once out of the oven, immediately shower your enchiladas with a handful of chopped fresh cilantro and diced red onion, if you like. These final fresh touches wake up all the flavors and make your platter pop with color.

How to Serve Mexico Green Chile Chicken Enchiladas

Garnishes

Fresh garnishes take your Mexico Green Chile Chicken Enchiladas from great to unforgettable. A scattering of chopped cilantro and red onion adds brightness and crunch, while a dollop of extra sour cream or a wedge of lime lets each person personalize their plate just the way they like it.

Side Dishes

These enchiladas sing alongside traditional Mexican sides. Try serving them with classic Mexican rice, zesty black beans, or a light corn salad. Even a simple avocado or tomato salad can bring a refreshing contrast to the cheesy richness of the enchiladas.

Creative Ways to Present

You can dress up your Mexico Green Chile Chicken Enchiladas for a party by topping each serving with colorful sliced radishes or pickled jalapeños. For a personal touch, serve the enchiladas on bright, patterned plates and offer a make-your-own enchilada bar with extra toppings on the side. It’s a fun way to let everyone build their perfect bite.

Make Ahead and Storage

Storing Leftovers

Leftover enchiladas should be cooled to room temperature, then transferred to an airtight container. Stored in the refrigerator, they’ll stay fresh and flavorful for up to three days—making lunch the next day seriously exciting.

Freezing

If you want to get ahead, Mexico Green Chile Chicken Enchiladas freeze beautifully! Assemble the dish up to the point of baking, then wrap tightly in foil and freeze for up to two months. To serve, just let it thaw in the fridge overnight before baking as usual.

Reheating

To rekindle that fresh-baked magic, reheat refrigerated enchiladas covered at 350°F for about 15–20 minutes, or until hot and bubbly. Single servings can also be microwaved for a quick weeknight dinner—just be sure to cover them so they don’t dry out.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas bring an authentic flavor and a slightly firmer texture to Mexico Green Chile Chicken Enchiladas. Just be sure to warm them first so they roll easily without cracking.

What kind of chicken works best?

Any cooked chicken will do, but rotisserie chicken is a fantastic time-saver, and its well-seasoned flavor really shines through in these enchiladas.

How can I make this dish spicier?

If you like more heat, simply stir in chopped jalapeños or your favorite hot sauce into the filling, or sprinkle a pinch of cayenne over the cheese before baking.

Can I prepare Mexico Green Chile Chicken Enchiladas ahead of time?

Yes, you can assemble the entire dish up to a day ahead, cover tightly, and refrigerate. Just bake when you’re ready to eat for a no-fuss dinner.

Are these enchiladas gluten-free?

To make this recipe gluten-free, use corn tortillas and double-check that your enchilada sauce doesn’t contain any wheat. It’s a simple swap that keeps all the flavor intact!

Final Thoughts

I can’t wait for you to try Mexico Green Chile Chicken Enchiladas and experience just how easy, festive, and delicious homemade enchiladas can be. Whether it’s a busy Tuesday dinner or a relaxed weekend get-together, this recipe brings joy and flavor to the table every time. Give it a go—and let your kitchen be filled with the tastes and scents of Mexico!

Mexico Green Chile Chicken Enchiladas Recipe

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4.6 from 17 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Mexico Green Chile Chicken Enchiladas are a delicious and easy-to-make dish that is sure to become a family favorite. Tender shredded chicken, green chiles, and a creamy, cheesy filling are rolled in tortillas and smothered in a flavorful green enchilada sauce.

Ingredients

Scale

For the Filling:

2 cups cooked shredded chicken
1 can (4 oz) diced green chiles
1/2 cup sour cream
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1/4 cup diced red onion (optional)
Salt and black pepper to taste

For Assembly:

8 small flour or corn tortillas
1 can (10 oz) green enchilada sauce
1 cup shredded cheddar cheese
1 tablespoon olive oil

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Instructions

Preheat the oven: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
Prepare the filling: In a bowl, mix chicken, green chiles, sour cream, half of Monterey Jack cheese, salt, and pepper.
Assemble: Warm tortillas, spoon filling onto each, roll tightly, and place in the baking dish.
Add sauce and cheese: Pour green enchilada sauce over the top, sprinkle with remaining cheeses.
Bake: Cover with foil, bake for 20 minutes, then remove foil and bake for an additional 10 minutes until cheese is melted.
Serve: Garnish with cilantro and red onion before serving.