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Green Chile Chicken Enchiladas

These savory Green Chile Chicken Enchiladas start with soft tortillas loaded up with a creamy, cheesy chicken mixture and topped with green enchilada sauce. These cheesy chicken enchiladas are topped with your favorite enchilada toppings like fresh avocado, diced tomatoes, fresh herbs, or a diced red onion.
Course Dinner, Main Course
Cuisine American, Mexican
Keyword Green Chile Chicken Enchiladas
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 4 servings (8 enchiladas)
Calories 679kcal
Cost $6.24


  • 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 onion


  • PREP: 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 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
  1. 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.
  2. 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. 


Serving: 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