Description

Green chili chicken enchiladas are a comforting, flavorful dish that brings the warmth of home cooking to your table. Soft tortillas embrace a delicious filling of tender chicken, zesty green chili sauce, and melted cheese, creating an irresistible meal perfect for family gatherings or cozy weeknight dinners. This crowd-pleaser is not only easy to prepare but also versatile enough for any occasion, making it a must-try recipe for everyone who loves bold flavors.

Ingredients

Scale

3–4 boneless, skinless chicken breasts
1 cup green chili sauce
4 large flour tortillas
2 cups shredded Monterey Jack and cheddar cheese blend
1/2 cup sour cream
1/4 cup fresh cilantro, chopped
1 can (4 oz) diced green chiles
1 small onion, diced
3 garlic cloves, minced

Instructions

Preheat oven to 375°F (190°C). Shred cooked chicken (rotisserie works great).
In a skillet, heat olive oil over medium heat. Sauté diced onion until soft; add minced garlic and cook until fragrant.
In a bowl, combine shredded chicken with half the green chili sauce, sour cream, half the cheese, and cilantro; mix well.
Spoon filling into tortillas, roll tightly, and place seam-side down in a greased baking dish.
Pour remaining green chili sauce over the enchiladas and top with leftover cheese.
Bake for 25-30 minutes until bubbly and golden; let rest for 5 minutes before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada (200g)
Calories: 420
Sugar: 3g
Sodium: 780mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 24g
Cholesterol: 70mg

Keywords: For added nutrition, consider incorporating black beans into the filling. Use corn tortillas for a gluten-free option. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat at 350°F until warm.