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Green chili chicken enchiladas - Image 3

Green Chili Chicken Enchiladas

Tender shredded chicken and cheese rolled in soft tortillas, smothered in a creamy, tangy green chili sauce, and baked until bubbly. A comforting, crowd-pleasing dinner that's deceptively simple to make.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded (rotisserie chicken works perfectly)
  • 1 tbsp neutral oil like canola or avocado oil
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 cans mild green enchilada sauce 7 oz each (I recommend Hatch brand)
  • 1 can cream of chicken soup 10.5 oz, condensed
  • 1 cup sour cream full-fat for best texture
  • 1 can diced green chiles 4 oz, mild
  • 1 tsp ground cumin
  • 12 count corn tortillas or flour tortillas (6-inch size)
  • 3 cups shredded cheese divided (use a Mexican blend or Monterey Jack)
  • salt and black pepper to taste
  • fresh cilantro chopped, for garnish
  • lime wedges for serving

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with cooking spray or a little oil. In a large skillet, heat the oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  2. In a large mixing bowl, combine the shredded chicken, one cup of the shredded cheese, and half of the cooked onion-garlic mixture. Season lightly with salt and pepper. This is your enchilada filling. Set aside.
  3. In the same skillet with the remaining onion, pour in the green enchilada sauce, cream of chicken soup, sour cream, diced green chiles, and cumin. Whisk together over medium-low heat until smooth and just warmed through, about 3-4 minutes. Do not let it boil. Remove from heat. This is your creamy sauce.
  4. Pour about 1 cup of the creamy sauce into the bottom of your prepared baking dish and spread it evenly. Warm the tortillas briefly in a microwave or a dry skillet to make them pliable. For each enchilada, place a tortilla on your work surface, add about 1/3 cup of the chicken filling down the center, roll it up tightly, and place it seam-side down in the dish.
  5. Pour the remaining creamy sauce evenly over the top of all the rolled enchiladas, making sure the edges are covered to prevent drying out. Sprinkle the remaining 2 cups of shredded cheese evenly over the top.
  6. Bake, uncovered, for 25-30 minutes, until the cheese is melted, bubbly, and starting to turn golden in spots. Let the enchiladas rest for 5-10 minutes after baking—this is crucial for them to set and be easier to serve. Garnish with fresh cilantro and serve with lime wedges.

Notes

Chef's Tips:
• Letting the enchiladas rest for 10 minutes after baking is non-negotiable for clean slices.
• Avoid overfilling the tortillas, or they will burst open during baking.
• Serve with a crisp, simple salad or black beans to round out the meal.
Food Safety:
• Ensure cooked chicken is reheated to 165°F when mixed with other ingredients.
• Refrigerate leftovers within 2 hours of baking.