Recipes › Mild Chilli › Green Chili Chicken Enchiladas
Green Chili Chicken Enchiladas
Soft corn tortillas rolled around seasoned shredded chicken, smothered in a homemade mild green chili sauce, and topped with melted cheese. This is weeknight Mexican-American cooking at its most comforting — the kind of dish that empties the pan before it reaches the table. Made with fresh mild chillies, the sauce is incomparably good.
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Ingredients
- 4 large mild chillies (Anaheim or Hatch), roasted, peeled, seeded, and chopped
- 1½ lbs boneless skinless chicken breasts, cooked and shredded
- 10 corn tortillas, 6-inch size
- 1½ cups tomatillo salsa verde, store-bought or homemade
- ½ cup sour cream
- 2 cups Monterey Jack cheese, shredded
- ½ cup chicken stock
- 1 tsp cumin
- ½ tsp garlic powder
- ¾ tsp salt, to taste
Contains: milk.
Method
- Preheat oven to 375°F. Combine salsa verde, sour cream, and chicken stock to make the enchilada sauce. Season with salt.About 3 min
- Toss shredded chicken with chopped roasted chillies, cumin, garlic powder, half the cheese, and salt.About 5 min
- Warm tortillas in a damp paper towel in the microwave for 30 seconds to make them pliable. Dip each in a little sauce.About 2 min
- Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.About 10 min
- Pour remaining sauce over enchiladas. Top with remaining cheese. Bake for 25–30 minutes until bubbling and cheese is golden. Let rest 5 minutes before serving.About 30 min
Tips
- Roasting the chillies first is the key to depth — don't use them raw.
- Dipping the tortillas in sauce before filling prevents cracking and adds flavor.
- Make with leftover rotisserie chicken for a fast weeknight shortcut.
Ring the changes
- Make them vegetarian by replacing chicken with black beans, roasted corn, and sautéed onion.
- Add sliced avocado and pickled jalapeño over the top for serving.
Keeping it
Refrigerate for up to 3 days. Reheat covered with foil at 350°F for 20 minutes.
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