Go Back
Plate of homemade enchiladas topped with sauce and cheese

Mexican Green Chile Enchiladas

Cozy, cheesy enchiladas filled with shredded chicken and green chiles, topped with melted cheese and enchilada sauce. A perfect weeknight meal!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked shredded chicken Use leftover chicken to save time.
  • 1.5 cups shredded Monterey Jack or cheddar cheese, divided Monterey Jack melts beautifully.
  • 1 can diced green chiles (10 ounces) Taste the chiles before adding salt.
  • 1 can green enchilada sauce (15 ounces)
  • 6 small flour or corn tortillas Warm tortillas for easier rolling.
  • 0.25 cups sour cream Optional.
  • 0.5 teaspoon ground cumin
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped, for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine the shredded chicken, 1 cup of the shredded cheese, diced green chiles, ground cumin, and a good pinch of salt and pepper. Stir until evenly mixed.
  3. Heat each tortilla briefly in a skillet or microwave so it bends without cracking.
  4. Spoon about 2–3 tablespoons of the chicken mixture across the center of a tortilla, roll it up, and place it seam-side down in a lightly greased baking dish. Repeat with the rest.
  5. Pour the green enchilada sauce evenly over the rolled tortillas, ensuring they get covered.
  6. Sprinkle the remaining 1/2 cup of cheese over the top so it blankets the sauce.
Baking
  1. Bake for 25 minutes, until the cheese melts, bubbles, and the edges show little golden spots.
  2. Remove from the oven, let rest for 5 minutes, and garnish with chopped cilantro.
  3. Serve with a dollop of sour cream if desired.

Notes

For a layered version, try my green chile chicken enchilada casserole when you want to feed a crowd.