Green Chili Chicken Enchiladas

These cozy Green Chili Chicken Enchiladas are creamy, tangy, and slightly spicy, perfect for family dinners and potlucks.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked and shredded chicken Use leftover roast chicken or a rotisserie bird.
1 cup green chili sauce Choose a medium-heat salsa verde for brightness.
1 cup shredded cheese (cheddar or Monterey Jack) Freshly shredded for better melt and flavor.
8 pieces corn tortillas Gently warm them before rolling so they do not crack.
1/2 cup diced onions Sauté until soft to sweeten them.
1/2 cup sour cream Use full-fat for creamier topping.
1 tablespoon olive oil Adds subtle richness when sautéing onions.
Salt and pepper Season in layers.
Fresh cilantro for garnish Chop just before serving.

Method

Preparation

Preheat the oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat, add onions, and sauté until soft.
In a large bowl, combine shredded chicken, 1/2 cup green chili sauce, salt, and pepper.
Soften tortillas by briefly warming them in the microwave.
Spoon a portion of the chicken mixture into each tortilla, roll them up, and place seam-side down in a baking dish.
Pour remaining green chili sauce over the top and sprinkle with shredded cheese.
Bake in the preheated oven for 20-25 minutes, until cheese is melted and bubbly.
Serve with sour cream on top and garnish with fresh cilantro.

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze before baking. Add a splash of water or extra sauce before reheating.