Description

Green chili chicken enchiladas are the ultimate comfort food, combining tender chicken, zesty green chilies, and a creamy cheese topping all wrapped in soft tortillas. This dish is perfect for gatherings or a cozy weeknight dinner. With its bold yet balanced flavors, it’s sure to impress everyone at your table. Plus, it’s easy to prepare and customize to suit your taste!

Ingredients

Scale

3–4 boneless skinless chicken breasts (about 1 pound)
1 cup green chilies (fresh or canned)
8 flour or corn tortillas
2 cups shredded Monterey Jack and cheddar cheese blend
½ cup sour cream (optional)
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
Fresh cilantro (for garnish, optional)

Instructions

Preheat oven to 375°F (190°C). In a skillet over medium heat, add olive oil and cook the chicken until golden brown on both sides (about 5-7 minutes).
Remove chicken from skillet and let cool slightly. Sauté onions and garlic in the same pan until fragrant.
Shred the cooled chicken and mix with green chilies and half of the cheese.
Fill each tortilla with about ⅓ cup of the chicken mixture, roll up tightly, and place seam-side down in a baking dish.
Mix sour cream with leftover green chilies and pour over enchiladas, then top with remaining cheese.
Bake for 20-25 minutes until bubbly and golden brown.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada (150g)
Calories: 320
Sugar: 2g
Sodium: 600mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 20g
Cholesterol: 70mg

Keywords: Feel free to substitute shredded beef or beans for a vegetarian option. Add black olives or corn for extra flavor! For leftovers, store in an airtight container in the fridge for up to three days or freeze for three months.