Green Chile Chicken Enchiladas – A Creamy, Cheesy Southwest Classic
Tender chicken, green chiles, and creamy cheese stuffed into soft tortillas, topped with a tangy green chile sour cream sauce and baked to bubbling perfection.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
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3 cups cooked, shredded chicken
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8–10 corn or flour tortillas
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1 can (4 oz) chopped green chiles
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2½ cups shredded cheese (Mexican blend or Monterey Jack)
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1 can (10 oz) green enchilada sauce
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¾ cup sour cream
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1 tsp cumin
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1 clove garlic, minced (optional)
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1 tbsp butter or olive oil
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Salt and pepper to taste
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Optional: Chopped cilantro, lime juice
Instructions
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Preheat oven to 375°F. Grease a 9×13 baking dish.
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In a skillet, heat butter. Add garlic (optional), enchilada sauce, and sour cream. Stir in cumin. Simmer 3–4 minutes.
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In a bowl, mix chicken, green chiles, 1 cup cheese, and optional sour cream or cilantro.
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Warm tortillas until soft. Fill each with ¼ cup chicken mixture and roll.
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Spread ½ cup sauce in dish. Place rolled tortillas seam-side down. Top with remaining sauce and cheese.
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Cover with foil and bake 20 minutes. Uncover and bake 10–15 more until bubbly.
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Let rest before serving. Garnish with cilantro, green onions, or avocado.
Notes
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Freeze before baking for a make-ahead meal.
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Use Greek yogurt instead of sour cream for a lighter version.
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Add sautéed onions, beans, or spinach to the filling.