Green chile sauce tastes oh-so-right with chicken enchiladas, bringing notes of brightness that really complement all that savory chicken and cheese.
Nothing tastes quite as savory and delicious as a big pan of chicken enchiladas just swimming in green chile sauce and cheese. And these green chile chicken enchiladas come together in a mere 20 minutes, bake in just 20 minutes more, and then you’re sitting down to a delicious Mexican feast full of rich, savory flavor.
With green chile chicken enchiladas, every single ingredient works together to complement the other. The bright, acidic green flavors of the sauce enhance all the savory, umami flavors of chicken, spices, and cheese so playfully, bringing notes of sweet, acid, sour, and tangy to the whole party.
Why You, And Especially The Kids, Will Love Green Chile Chicken Enchiladas
Enchiladas in red sauce are a deeply delicious way to enjoy beef enchiladas, yes.
But do not forget the welcome bite a green chile sauce can bring against tender proteins like chicken and seafood. Green chile sauce, after all, is one heavenly concoction made of chopped tomatillos, green chiles, onion, cumin, lime juice, and other delicious ingredients that really complement the tender, juicy flavor of shredded, seasoned chicken inside those enchiladas.
In fact, I had forgotten how much I loved this more traditional way of preparing chicken enchiladas with this green chile sauce, until I made these again upon request for a neighborhood family, who went so crazy for them, they immediately ordered a batch for the next week with one on the side to freeze.
And I thought, I’ll make some of these for myself to see what all the hoo-ha is about, if they’re that good. And I’m so glad I did. I had forgotten how right chicken enchiladas taste when smothered with this delicious green sauce. And now, green chicken chili enchiladas are my go-to enchilada fix. I’ll save that spicy red sauce for beef enchiladas.
Kids love enchiladas, and the great thing about a green chile sauce is that it’s not so spicy that kids can’t enjoy a big ladle of it all over these stretchy, cheesy, chicken enchiladas. And with just seven easy-to-toss-together ingredients, these chicken enchiladas are made up and baked up quicker than you can say, “Where’s the sour cream?” which does taste luscious against these cheesy, chickeny enchiladas, I must say.
How To Make Ahead And Store
You can refrigerate leftover green chile chicken enchiladas, wrapped tightly with plastic wrap or transferred to an airtight container, for up to 3 days. To freeze, first, let the enchiladas cool after baking; then, wrap with a few layers of plastic wrap and then wrap in aluminum foil. Or, if you’re really lucky, you own a big freezer-friendly casserole dish with an airtight lid. You can freeze these for up to 3 months.
Serving Suggestions
I love to serve this dish with some cool Mexican sides like this Mexican Coleslaw with Cilantro-Lime Dressing or my new favorite Mexican side, this street corn salad called Esquites. If you’re feeling like a side of rice, try this Easy, Cheesy Mexican Rice, which is a delicious complement to these equally cheesy enchiladas. For dessert, how about the perfect ending to this all-out Mexican extravaganza with some Homemade Vanilla Ice Cream with yummy cinnamon Sopapillas?
If you love this recipe, you might really like this one for Sour Cream Enchiladas or these quick and easy Instant Pot Chicken Enchiladas.
Green Chile Chicken Enchiladas
Ingredients
- 2 cups chicken cooked and shredded
- 2 cups Colby jack cheese shredded
- 1 4 1/2-ounce can chopped green chiles
- Salt and pepper to taste
- 1 19-ounce can green chile enchilada sauce
- 6 to 8 corn tortillas
- 1 cup sour cream
Instructions
- Start by heating your oven to 350°F to prepare for baking.
- Mix together the chicken, 1 cup of cheese, green chiles, salt, and pepper in a bowl.
- Warm the enchilada sauce in a skillet until it boils, then take it off the heat.
- Soften the tortillas by briefly dipping each one into the hot sauce.
- Fill the tortillas with the chicken mixture and sour cream, then roll them up.
- Place the rolled tortillas seam-side down in a baking dish.
- Cover the enchiladas with the remaining sauce and cheese, then bake for 20 minutes.
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