Easy Green Chile Chicken Enchiladas

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Green Chile Chicken Enchiladas are a great twist on classic enchiladas that your whole family will love! Packed with tender chicken, cream cheese, green chiles and plenty of seasoning, you’ll be enjoying the great Southwest.

At Home Chef, we’re constantly inspired by Mexican food! Enchiladas are a traditional Mexican dish, and we’re using the general idea as the basis for this Green Chile Chicken Enchiladas recipe. Our recipe features juicy chicken, Monterey Jack, sour cream, cream cheese, lots of green chilies, and spices like cumin and paprika. The result is some melt-in-your-mouth green chicken enchiladas. This is a great weeknight dinner idea that takes less than an hour to prep and bake. Don’t be surprised if you come back in seconds! It also freezes well if you want to make a double batch for later.

Chicken Options:

When a recipe calls for precooked chicken (like this green enchilada recipe!), there are a few great options. You can use leftover chicken, but depending on added seasonings and flavors, it may not work for any recipe. Consider some of these ideas:

  1. roast chicken: Many American grocery stores sell cooked rotisserie chicken that you can buy and shred. Many stores now offer pre-shredded and packaged rotisserie chicken too!
  2. Frozen Cooked Chicken: Check the freezer section of your grocery store for precooked chicken strips and chunks.
  3. To roast your own chicken: Place chicken breasts in a lightly greased 9×13 pan. Season with salt and pepper. Bake at 350 degrees for 25 to 30 minutes, until cooked through. Cut into chunks and use immediately, or freeze for later.
  4. To cook your own chicken: Place the chicken breasts in a large pot of boiling water or chicken broth. Boil for 15 minutes, until the chicken is cooked through. Chopped or shredded.
  5. Quick Skillet Chicken: Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil. Add the chicken breasts to the skillet. Season with salt and pepper. Cook 5 to 7 minutes per side.

Vegetable Additional Ideas:

You can add some extra veggies to your green chile chicken enchiladas to make this dish extra filling. Here are a few ideas, feel free to mix and match to your liking:

  • corn
  • spinach
  • black beans
  • zucchini
  • sweet potato.
  • bell pepper

Can I use tortillas instead?

Yes! You can use corn tortillas instead of flour tortillas for this green enchilada recipe. Be sure to heat your tortillas to make them easier to work with and prevent tearing. Because the tortillas are smaller, this recipe calls for 12 to 15. If you’re really ambitious, try making tortillas from scratch.

Is the green chili spicy?

Our Green Chile Chicken Enchiladas get a little heat thanks to the use of green chiles, cape verde salsa (made with green chilies) and paprika. Green chilies are considered medium-spicy—hotter than green peppers, but not as hot as jalapeños. That said, the sour cream, cream cheese, and Monterey Jack cool the chili down a bit. You can also choose mild canned green chiles and omit the paprika when in doubt.

service suggestion:

Our green enchilada recipe is great on its own, but if you’re looking for a little something extra, here’s what we recommend pairing it with:

freezing instructions:

Green Chicken Enchiladas are easy to freeze and reheat later. Simply assemble the enchiladas following the directions in the recipe. But, instead of baking, freeze. You can freeze them in aluminum 9×13 disposable pans or in individual portions. After freezing, you’ll want to put them in a resealable plastic bag or wrap them in plastic wrap to protect them from freezer burn. When ready to eat, preheat oven to 375 degrees. Remove all plastic and bake for 45 minutes, until cheese on top is melted and center is heated through.

Storage and Reheating Instructions:

If you have any leftover Green Chile Chicken Enchiladas, you can store them in the refrigerator covered with plastic wrap or aluminum foil. They will keep for 3-4 days. You can reheat single servings in the microwave in 30-second increments until heated through. You can also reheat a plate of Green Chicken Enchiladas in a 350-degree Fahrenheit oven until warm. Top with a little extra cheese when reheating to keep the dish fresh.

If you liked this recipe, you might be interested in these other delicious Mexican-inspired recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Green Chile Chicken Enchiladas are a great twist on classic enchiladas that your whole family will love! Packed with tender chicken, cream cheese, green chiles and plenty of seasoning, you’ll be enjoying the great Southwest.

Preparation time 15 minute

cooking time 30 minute

total time 45 minute

raw material

  • 8 ounce cream cheese soften
  • 7 ounce diced green chilli
  • 1 tablespoon lime juice
  • 1/4 teaspoon Salt
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon paprika
  • 1/2 cup fresh chopped cilantro
  • 3 cup diced chicken
  • 1 cup sour cream
  • 16 ounce green sauce
  • 10 8-inch flour tortillas (or 12 tortillas)
  • 2 cup Shredded Monterey Jack Cheese

instruct

  • Preheat oven to 375 degrees. Lightly grease a 9×13 pan.

  • In a mixing bowl, beat cream cheese with a hand mixer until light and fluffy, about 60 seconds. Using a spoon or rubber spatula, stir in the green chiles, lime juice, salt, cumin, paprika, and cilantro until fully combined. Pour in the cooked chicken.

  • In a separate mixing bowl, whisk together the sour cream and Cape Verde salsa until combined. Add one tablespoon verde salsa mixture to the bottom of the prepared 9×13 pan and spread it out, spreading evenly and just enough to wet the bottom of the pan.

  • Assemble the enchiladas by placing a large spoon if the chicken filling is in the center of the tortilla. Roll up the tortilla, tucking in the ends as you go. Put it in the pot. Repeat with the remaining tortillas.

  • Pour remaining salsa verde mixture over assembled enchiladas. Sprinkle Monterey Jack cheese over the enchiladas to coat.

  • Bake in a preheated 375 degree oven for about 30 minutes, until the cheese is bubbly and lightly browned. Place on broiler setting for 2-3 minutes for additional browning. Garnish with more fresh chopped cilantro, if desired.

Calories: 368kcal | carbohydrate: twenty oneG | protein: 18G | fat: twenty twoG | Saturated fat: 11G | cholesterol: 87mg | sodium: 1020mg | Potassium: 343mg | fiber: 1G | sugar: 5G | Vitamin A: 1005unit | Vitamin C: 9.4mg | calcium: 205mg | iron: 1.7mg

Easy Green Chile Chicken Enchiladas