Green Chili Chicken Enchiladas

4.99 from 663 votes

Green Chili Chicken Enchiladas

Our famous green chili chicken enchiladas are prepped in 20 minutes and packed with flavor - perfect for busy nights AND freezer-friendly!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

Equipment

8x8 baking dish

Ingredients

2 cups shredded cooked chicken
2 cups shredded Colby Jack cheese, or Mexican blend cheese, divided
1 (4-ounce) can can chopped green chiles
garlic salt and pepper to taste
1 (28-ounce) can Las Palmas green chile enchilada sauce
8 (6-inch) corn tortillas
1 cup sour cream

Instructions

Preheat the oven to 350 degrees F.
In a small bowl, combine chicken, 1 cup cheese, chiles, salt, and pepper.
In a small skillet, bring enchilada sauce to a boil, then lower temperature and bring to a simmer.
Dip each tortilla into heated sauce for a few seconds to soften.
Place a tortilla in a 9x11 inch baking dish and spoon ⅓ cup of chicken mixture and 2 tablespoons sour cream down the center. (NOTE: The squeeze sour cream works great.)
Roll the tortilla and place seam-side down.
Repeat with remaining tortillas. Pour enough sauce to cover the enchiladas. Sprinkle with the remaining 1 cup of cheese.
Bake uncovered for 20 minutes, or until cheese is melted and bubbly.

Video

Notes

Recipe tips.

Make sure to dip the tortillas in the sauce so they can soften and won't crack when rolled.
Freshly shredded cheese melts better than pre-shredded packaged cheese.
For easy application use sour cream in a squeeze bottle or put the sour cream in a sandwich bag and cut off the bottom tip.

Keep tortillas from cracking. Dipping them in the sauce will help soften them. You can also wrap the tortillas in a damp paper towel and microwave for 30 seconds to help keep them from cracking while rolling.

Make ahead of time. Make as instructed, cover them with plastic wrap, and place them in the fridge for up to 24 hours, or cover again with foil and freeze for 3-4 months. Take the excess sauce place it in an air-tight container and refrigerate or freeze.

To bake. Thaw overnight in the fridge. Pour on the extra sauce and add the cheese before baking according to the recipe directions.

Store leftover enchiladas in an airtight container(s) in the refrigerator for 3-4 days or freeze for 3 months. Thaw if needed and reheat large portions in the oven and smaller portions in the microwave.

Substitutions. Swap the corn tortillas for similarly sized flour tortillas. You do not need to dip flour tortillas in sauce before rolling.

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