Print

Green Chile Chicken Enchiladas

A close-up of a slice of green chile chicken enchiladas, covered in melted cheese and green chile sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy and creamy green chile chicken enchiladas perfect for a weeknight family dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups shredded cooked chicken (rotisserie chicken recommended)
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup shredded cheddar cheese, divided
  • 8 (8-inch) flour tortillas
  • 1 (10 ounce) can mild enchilada sauce

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the undrained diced green chiles, undrained diced tomatoes and green chiles, rinsed black beans, cumin, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  4. Remove the skillet from heat. Stir in the shredded chicken, sour cream, 1/2 cup Monterey Jack cheese, and 1/2 cup cheddar cheese. Mix well to combine.
  5. Warm the flour tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by warming them one by one in a dry skillet.
  6. Spread about 1/4 cup of the enchilada sauce in the bottom of a 9×13 inch baking dish.
  7. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
  8. Pour the remaining enchilada sauce over the rolled enchiladas.
  9. Top evenly with the remaining 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese.
  10. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  11. Let stand for 5 minutes before serving.

Notes

  • For a spicier enchilada, use hot green chiles or add a pinch of cayenne pepper to the chicken mixture.
  • You can assemble these enchiladas ahead of time and refrigerate them for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
  • These enchiladas freeze well. Assemble and bake as directed, let cool completely, then cover tightly and freeze. Reheat from frozen at 350°F (175°C) until heated through, about 45-60 minutes.

Nutrition

Find it online: https://cutcooktaste.com/green-chile-chicken-enchiladas/