Non-VegetarianNew Mexican cuisine Main Course

Green Chile Chicken Enchiladas

Name: Green Chile Chicken Enchiladas
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: New Mexican
Ingredients: 12 Corn tortillas; 3 cups Shredded chicken; 2.5 cups Green chile sauce; 2 cups Monterey Jack cheese; 1 cup Sour cream; 0.5 Onion; 2 tbsp Vegetable oil

Shredded chicken and cheese rolled in corn tortillas and smothered in a roasted Hatch green chile sauce, baked until bubbling.

🇺🇸United States· New Mexico

Prep: 25 min
Cook: 35 min
Total: 60 min
Servings: 6
Difficulty: Easy
Calories: 440 kcal

Equipment

•9x13 baking dish
•Saucepan

Nutrition

Per serving, approximate

Calories: 440 kcal
fat: 22
carbs: 32
protein: 30
calories: 440

Instructions

1
Preheat your oven to 375°F. Lightly grease a 9x13 baking dish.
2
Stir the shredded chicken, onion, 1 cup of the green chile sauce, and about half the cheese in a bowl.
3
Warm the tortillas in the oil in a skillet for a few seconds per side until bendable.
4
Fill each tortilla with the chicken mixture. Roll tightly and place seam-side down in the baking dish.
5
Pour the remaining green chile sauce over the top. Scatter the remaining cheese over everything.
6
Bake for 25–30 minutes until bubbling and the cheese is golden. Add dollops of sour cream before serving.

Chef's tips

Warm the tortillas before rolling so they bend without cracking. Keep the filling layer thin so each tortilla rolls tightly.

Storage

Refrigerate assembled and baked enchiladas up to 3 days; freeze unbaked for up to 2 months.

Reheating

Reheat covered in a 350°F oven for 15–20 minutes until heated through.

Common mistakes to avoid

•Using cold tortillas straight from the fridge, which will crack when rolled.
•Adding too much sauce before baking, which makes the enchiladas soggy.
•Using bland, watery canned green chile instead of flavorful roasted Hatch chile.