Green Chile Chicken Enchiladas

5 from 3 votes

Experience the ultimate Green Chile Chicken Enchiladas, where every bite is a blend of tender chicken, rich cheese, and spicy green chile, wrapped in a soft tortilla and smothered in a zesty sauce.

Prep Time40

Cook Time35

Total Time1 15

Course: Dinner

Cuisine: American, Mexican

Keyword: Green Chile Chicken Enchiladas

Servings: servings (8 enchiladas)

Author: Chelsea Lords

Cost: $6.24

Equipment

Ingredients

Cooking spray
1 tablespoon olive oil
2 medium bell peppers red, yellow, or orange; cut into 1/4-inch pieces (2 cups)
1 medium yellow onion cut into 1/4-inch pieces (1-1/2 cups)
1-1/2 cups cooked chicken like shredded rotisserie
1-1/2 teaspoons salt divided
1 teaspoon ground chili powder
3/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 cups shredded Monterey Jack cheese 8 ounces, divided
1-1/2 cups lite sour cream or fat-free, or plain Greek yogurt
2 (4-ounce) cans fire-roasted diced green chiles drained
8 (8-inch) tortillas I love TortillaLand
2 cups green enchilada sauce I love homemade! See note 1
Toppings as desired see note 2

US - Metric

Instructions

Place a rack in the center of your oven and preheat oven to 350°F. Lightly coat a 9x13-inch casserole dish with cooking spray and set aside.
Heat the oil in a large skillet over medium heat. Once oil is hot, add chopped bell peppers and onion. Cook, stirring occasionally, until vegetables soften and onion becomes translucent, 8–10 minutes.
To the skillet, add chicken, 1/2 teaspoon of the salt, chili powder, garlic powder, cumin, and black pepper. Stir to coat, then remove the skillet from the heat and let cool.
In a large bowl, combine 1 cup of the cheese, the sour cream, drained green chiles, and the remaining 1 teaspoon salt. Once chicken and veggie mixture has cooled to room temperature, add it to the bowl with the cheese mixture and stir with a large spoon until chicken and vegetables are coated evenly with the cheese mixture.
Prepare tortillas according to package directions. Lay a tortilla on a work surface and spread 1/8 of the chicken and cheese mixture, leaving a bit of space on each end of the filling (you will use about a heaping 1/2 cup per enchilada.) Roll the tortilla as tightly as you can without the filling squishing out, and place in the prepared pan, seam-side down. Repeat with the remaining tortillas. Pour 1 and 1/2 up to 2 cups of the green enchilada sauce evenly over the top (use more if you want a saucier enchilada; I like 1 and 1/2 cups best). Cover the pan with foil and bake for 30 minutes.
Remove from oven, uncover the pan, and sprinkle with the remaining 1 cup cheese. Bake, uncovered, for an 5 additional minutes, or until cheese is melted. Sprinkle with the desired toppings and enjoy!

Notes

Recipe is from Erin over at WellPlated and featured in her stunning cookbook—The Well Plated Cookbook! Be sure to check out the book on Amazon and get your own copy to enjoy more delicious recipes!

Note 1: Here’s how to make your own green enchilada sauce:

1 pound (9–10) small tomatillos, husked, scrubbed, and left whole
2 poblano peppers, stemmed, seeded, and coarsely chopped into 1/4 to 1-inch pieces (~2 cups)
2 medium jalapeños, seeds and membranes removed and chopped into 1/4 to 1/2-inch pieces (about 1 cup)
4 cloves garlic, peels on and left whole
3 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon freshly cracked pepper
1/2 cup chopped fresh cilantro
1/4 teaspoon ground cumin
1 cup water

Place a rack in the center of your oven and preheat oven to 400°F. For easy cleanup, line a large rimmed sheet pan with parchment paper. Place tomatillos, poblanos, jalapeños, onion, and garlic in the center of the pan. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat, then spread the veggies into an even layer. Bake for 25–30 minutes, flipping and tossing halfway through. The peppers and onion should be golden brown and soft, and tomatillos should be breaking down.
Peel the garlic and discard the skins. Working in batches (if needed) transfer the roasted vegetables to a blender. Add cilantro and puree until smooth. Then add cumin and water and blend again until smooth. Taste and adjust seasonings as desired. If you like a thinner sauce, add more water, 1 tablespoon at a time, until you reach your desired consistency.

Note 2: Optional toppings: diced cherry tomatoes, fresh cilantro, diced avocados, and diced red onion.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Or freeze in a freezer-safe container for up to 3 months. Reheat in the oven at 350°F. For refrigerated, bake 20–30 minutes; for frozen, bake 45 minutes (thaw first if using a glass dish).

Nutrition