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Close-up of green chili chicken enchiladas with melted cheese and cilantro in a white baking dish
Nancy McCarthy

Green Chili Chicken Enchiladas: 1 Comfort Classic You’ll Crave

Comforting green chili chicken enchiladas made with shredded rotisserie chicken, creamy sour cream, green enchilada sauce, and melted cheese — a nostalgic recipe rooted in tradition.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 425
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 2 cups green enchilada sauce
  • 1 cup sour cream
  • 1 can 4 oz diced green chiles
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 8 small flour or corn tortillas
  • 2 cups shredded cheese Monterey Jack, Pepper Jack, or Mexican blend

Method
 

  1. 1. Preheat oven to 375°F (190°C) and grease a 9x13 baking dish.
  2. 2. Mix chicken, sour cream, green chiles, 1 cup cheese, cumin, garlic powder, salt, and pepper in a large bowl.
  3. 3. Warm tortillas to make them pliable.
  4. 4. Add ¼ cup filling to each tortilla, roll tightly, and place seam-side down in the dish.
  5. 5. Pour enchilada sauce evenly over tortillas and top with remaining cheese.
  6. 6. Cover with foil and bake 20 minutes; uncover and bake 10–15 more minutes until bubbly.
  7. 7. Let cool slightly, then garnish and serve.

Nutrition

Serving: 2enchiladasCalories: 425kcalCarbohydrates: 27gProtein: 28gFat: 24gSaturated Fat: 11gCholesterol: 75mgSodium: 840mgFiber: 3gSugar: 2g

Notes

Optional garnishes include chopped cilantro, avocado, green onions, or lime wedges.
Use Greek yogurt as a lighter substitute for sour cream.
For a spicier version, add jalapeños or hot sauce.
Vegetarian and vegan variations are easy to adapt.

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