Go Back
Green Chili Chicken Enchiladas: A Creamy Authentic Recipe
Ayoub Bazzi

Green Chili Chicken Enchiladas

Indulge in these restaurant-quality Green Chili Chicken Enchiladas, featuring tender shredded poultry, tangy salsa verde, and creamy sour cream tucked inside soft corn tortillas. Baked until bubbly with a golden crust of melted Monterey Jack cheese, this comforting meal offers a perfect balance of savory flavor and mild heat. It is a quick, family-friendly dinner solution that uses simple, high-quality ingredients to deliver an authentic taste experience in under an hour.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Mexican-Inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3 cups shredded cooked chicken breast
  • 24 oz green chili salsa
  • 1 cup full-fat sour cream
  • 2 cups freshly shredded Monterey Jack cheese
  • 12 corn tortillas
  • 1/4 cup fresh cilantro, chopped

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Combine shredded chicken with 1 cup of salsa verde in a large bowl.
  3. Whisk remaining salsa verde and sour cream in a separate container to create the sauce base.
  4. Dip each corn tortilla into the sauce mixture until fully coated.
  5. Place 2 tablespoons of chicken mixture into each tortilla, roll tightly, and arrange in a greased baking dish.
  6. Pour the remaining sauce evenly over the arranged enchiladas.
  7. Sprinkle shredded cheese generously over the top.
  8. Bake for 20 to 25 minutes until the cheese is melted and the sauce is bubbling.
  9. Garnish with fresh cilantro before serving.

Notes

Use rotisserie chicken to save time during preparation. Ensure the Monterey Jack cheese is freshly shredded for the best melt quality. Dipping the tortillas in sauce before rolling is key to preventing them from cracking.