Home > Dinner > Green Chile Chicken Enchiladas Green Chile Chicken Enchiladas September 12, 2020 | 7 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Experience the ultimate Green Chile Chicken Enchiladas, where every bite is a blend of tender chicken, rich cheese, and spicy green chile, wrapped in a soft tortilla and smothered in a zesty sauce. Pair this hearty meal with a light salad like this kale couscous salad or easy roasted veggie salad. Green Chile Chicken Enchiladas We’re excited to share that we’re drawing inspiration from the Green Chile Chicken Enchilada recipe found in “The Well Plated Cookbook” by Erin of WellPlated.com . This remarkable cookbook, which includes over 130 quick, light meals, has been highly praised for its practical tips, healthy ingredient alternatives, and versatile ideas. We’ve already enjoyed several recipes from this inspiring and meticulously crafted cookbook, and we’re thrilled to explore this particular enchilada recipe further. Ingredients Olive Oil: For sautéing, adds flavor. Bell Peppers & Onion: Add sweetness and texture. Shredded Chicken: Main protein source. Spices (Salt, Chili, Garlic, Cumin, Pepper): Enhance overall flavor. Monterey Jack Cheese: Adds creaminess and texture. Sour Cream/Greek Yogurt: Balances spices with creaminess and tang. Green Chiles: Provide smoky heat. Tortillas: Look for medium-sized 8-inch tortillas. Green Enchilada Sauce: Adds moisture and spicy flavor. Optional Toppings: Offer freshness and extra flavors. QUICK TIPErin’s tip: Choose firm tomatillos with tight husks. Avoid those with dark, spotty, or shriveled husks. Remove the husks by pinching and pulling them off. Rinse and gently rub the tomatillos under warm water to remove the sticky film before roasting. How To Make Green Chile Chicken Enchiladas Prep Ingredients: Sauté bell peppers and onion in olive oil. Mix with shredded chicken, spices, half the cheese, sour cream, and green chiles. Assemble Enchiladas: Fill tortillas with chicken mixture, roll, and place in a greased baking dish. Bake: Cover with enchilada sauce, bake covered for 30 minutes, then uncover, top with remaining cheese, and bake for 5 more minutes. Serve: Add optional toppings like tomatoes, cilantro, avocado, and onion. Enjoy! STORAGE Storing Green Chile Chicken Enchiladas Refrigerator: Keep in an airtight container for up to 4 days. Freezer: Store in a freezer-safe container for up to 3 months. To reheat: Oven: Heat at 350°F. For refrigerated, bake 20-30 minutes; for frozen, bake 45 minutes (thaw first if using a glass dish). Microwave: For quicker reheating. More delicious chicken dinners Teriyaki Chicken Skewers with pineapple! Chicken and Wild Rice with a cilantro-lime sauce Chicken Alfredo lightened-up! Saucy Chicken Enchilada Casserole Chicken Stroganoff over egg noodles FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Green Chile Chicken Enchiladas 5 from 2 votes - Review this recipe Experience the ultimate Green Chile Chicken Enchiladas, where every bite is a blend of tender chicken, rich cheese, and spicy green chile, wrapped in a soft tortilla and smothered in a zesty sauce. SAVE TO RECIPE BOX Print Recipe Green Chile Chicken Enchiladas 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Experience the ultimate Green Chile Chicken Enchiladas, where every bite is a blend of tender chicken, rich cheese, and spicy green chile, wrapped in a soft tortilla and smothered in a zesty sauce. Course Dinner, Main Course Cuisine American, Mexican Keyword Green Chile Chicken Enchiladas Prep Time 40 minutes minutes Cook Time 35 minutes minutes Total Time 1 hour hour 15 minutes minutes Servings 4 servings (8 enchiladas) Chelsea Lords Calories 679kcal Author Chelsea Lords Cost $6.24 Ingredients▢ 1 tablespoon olive oil▢ 2 medium red, yellow, or orange bell peppers, cut into 1/4-inch pieces (2 cups)▢ 1 medium yellow onion, cut into 1/4-inch pieces (1-1/2 cups)▢ 1 and 1/2 cups shredded rotisserie chicken▢ 1 and 1/2 teaspoons kosher salt, divided▢ 1 teaspoon ground chili powder▢ 3/4 teaspoon garlic powder▢ 1/2 teaspoon ground cumin▢ 1/2 teaspoon ground black pepper▢ 2 cups (8 oz.) shredded Monterey Jack cheese, divided▢ 1 and 1/2 cups fat free or lite sour cream (or plain Greek yogurt)▢ 2 (4 oz. each) fire-roasted diced green chiles, drained▢ 8 (8-inch) tortillas (we love TortillaLand)▢ 2 cups Green Enchilada Sauce (we love homemade! See Note 1)▢ Optional toppings: diced cherry tomatoes, fresh cilantro, diced avocados, diced red onionUS - Metric USMetric InstructionsPREP: Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 9x13-inch casserole dish with nonstick spray and set aside.ONION AND PEPPERS: Heat the oil in a large skillet over medium heat. Once the oil is hot, add the bell peppers and onion. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, 8 to 10 minutes.CHICKEN AND SPICES: To the skillet, add the chicken, 1/2 teaspoon of the salt, chili powder, garlic powder, cumin, and black pepper. Stir to coat and then remove the skillet from the heat and let cool.CHEESE MIXTURE: In a large bowl, combine 1 cup of the cheese, the sour cream, drained green chiles, and the remaining 1 teaspoon salt. Once the chicken and veggie mixture has cooled to room temperature, add it to the bowl with the cheese mixture and stir with a large spoon until the chicken and vegetables are coated evenly with the cheese mixture.TORTILLAS: Prepare the tortillas according to package directions. Lay a tortilla on a work surface and soread one-eighth of the chicken and cheese mixture, leaving a bit of space on each end of the filling (you will use about a heaping 1/2 cup per enchilada.) Roll the tortilla as tightly as you can without the filling squishing out, and place in the prepared pan, seam-side down. Repeat with the remaining tortillas. Pour 1 and 1/2 up to 2 cups of the green enchilada sauce evenly over the top (use more if you want a saucier enchilada; we like 1 and 1/2 cups best). Cover the pan with foil, and bake for 30 minutes.ADD CHEESE: Remove from the oven, uncover the pan, and sprinkle with the remaining 1 cup cheese. Bake, uncovered, for an 5 additional minutes, or until the cheese is melted. Sprinkle with the desired toppings and enjoy! Recipe NotesRecipe is from Erin over at WellPlated and featured in her stunning new cookbook -- The Well Plated Cookbook! Be sure to check out the book on Amazon and get your own copy to enjoy many more delicious recipes 🙂 Note 1: Here's how to make your own green enchilada sauce: 1 pound (9-10) small tomatillos, husked, scrubbed, and left whole 2 poblano peppers, stemmed, seeded, and coarsely chopped into 1/4 to 1-inch pieces (~2 cups) 2 medium jalapeños, seeds and membranes removed and chopped into 1/4 to 1/2-inch pieces (about 1 cup) 4 cloves garlic, peels on and left whole 3 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 1/4 teaspoon freshly cracked pepper 1/2 cup chopped fresh cilantro 1/4 teaspoon ground cumin 1 cup water Place a rack in the center of your oven and preheat the oven to 400-degrees F. For easy cleanup, line a large rimmed baking sheet with parchment paper. Place the tomatillos, poblanos, jalapeños, onion, and garlic in the center of the baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat, then spread the veggies into an even layer. Bake for 25-30 minutes, flipping and tossing halfway through the cooking time. The peppers and onion should be golden brown and soft, and tomatillos should be breaking down. Peel the garlic and discard the skins. Working in batches (if needed) transfer the roasted vegetables to a blender. Add in the cilantro and puree until smooth. Then add the cumin and water and blend again until smooth. Taste and adjust the seasonings as desired. If you like a thinner sauce, add more water 1 tablespoon at a time, until you reach your desired consistency. Nutrition FactsServing: 1serving | Calories: 679kcal | Carbohydrates: 45.5g | Protein: 41.1g | Fat: 37.2g | Cholesterol: 128.3mg | Sodium: 1586.8mg | Fiber: 7.3g | Sugar: 13.6g | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
This was SO AMAZING! Can’t express how much my family absolutely loved it! If your thinking of making this trust me, its 100% worth it to make the sauce from scratch; omg! I also used her suggestion & bought a whole rotisserie chicken from Kroger since I was preparing it a day & a half later. Saved a lot of time & it’ll save you too($5)! Thank you & to your friend for the extremely delicious recipe & very helpful suggestions:) Reply
Chelsea, thank you SO MUCH for sharing my book and this recipe with your readers. I’m so thrilled to know you are all enjoying it xoxoxo Reply
I’m on WW and have used many of your recipes-everyone delicious. I don’t know how to print FaceBook posts so have to hand write everyone. Is there an e-mail Chelsea’s Apron? Is there a cookbook I can order? Thanks Reply
You can click the link on facebook to go to the post and then click “print recipe” on the recipe card! I don’t have a cookbook yet, sorry! Reply
This has become a staple in our house. And the homemade green enchilada sauce is so flavorful and amazing! I make batches and freeze to have ready for the next meal. So good! Thank you!! Reply
