Green Chili Chicken Enchiladas
Savor the warmth of homemade green chili chicken enchiladas, a delightful dish that combines tender chicken, zesty green chiles, and melted cheese wrapped in soft tortillas. Perfect for family gatherings or cozy nights with friends, these enchiladas are bursting with flavor and sure to impress. With a creamy sauce and a sprinkle of fresh cilantro, every bite is an explosion of taste. Easy to prepare and even better as leftovers, this recipe will quickly become a favorite in your household.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 fresh green chiles (mild or hot)
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- ¼ cup fresh cilantro leaves
- 1 cup sour cream
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 1 cup low-sodium chicken broth
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and sauté chopped onion until translucent. Add minced garlic and cook for another 30 seconds.
- Add chicken breasts to the skillet along with chicken broth. Cover and simmer for 15-20 minutes until cooked through. Shred the chicken once cooled.
- Mix shredded chicken with chopped green chiles, salt, pepper, and cilantro.
- Fill each tortilla with the chicken mixture, roll them up tightly, and place seam-side down in a greased baking dish.
- In a bowl, mix sour cream with any leftover chicken broth and drizzle over enchiladas. Top with shredded cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 enchilada (approx. 200g)
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg