Chicken And Green Chili Enchiladas
Creamy chicken and green chili enchiladas feature tender chicken, melted Monterey Jack cheese, and spicy green chilies, making a flavorful, comforting Mexican-inspired dish perfect for family dinners.
Ingredients
Instructions
- Place the tortillas in the oven and preheat to 425°F.
- Mix the drained chunk chicken, 1 cup of shredded Monterey Jack cheese, and chopped green chilies in a bowl.
- Combine the green chili enchilada sauce, water, and sour cream in a 2-cup measure.
- Spread 1/2 cup of the sauce mixture on the bottom of a 2-quart baking dish.
- Remove the tortillas from the oven. Spoon 1/2 cup of the chicken mixture down the center of each tortilla.
- Roll up the tortillas to close, seam side down, and place them in the baking dish.
- Pour the remaining sauce mixture over the assembled enchiladas.
- Cover the dish with foil and bake for 15 minutes or until bubbly.
- Uncover and sprinkle with the remaining 1 cup of shredded Monterey Jack cheese.
- Bake for an additional 10 minutes or until the cheese melts and is bubbly.
Tips & Substitutions
For a bit of heat, consider adding diced jalapeños to the chicken mixture. If you're short on time, rotisserie chicken can be a convenient substitute for canned chicken. You can also use flour tortillas instead of corn if preferred. To enhance the flavor, try adding spices like cumin or paprika to the sauce mixture.
Serving Suggestions
Serve these enchiladas with a side of Mexican rice or refried beans for a complete meal. A fresh avocado salad or guacamole adds a refreshing touch. For a fun twist, pair with the Spicy Mexican Skillet Chicken for an exciting dinner spread. Don't forget to top with fresh cilantro and a squeeze of lime for added flavor.
Storage & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F until warmed through, about 15-20 minutes, covering with foil to prevent drying out. Alternatively, you can microwave them on medium power for about 2-3 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Green Chili Enchiladas contains roughly 249 calories, with 12g protein, 52g carbohydrates, and 1g fat. It is an excellent source of vitamin C (104% of the Daily Value), potassium (26% of the Daily Value), and calcium (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1278mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas in advance and store them unbaked in the refrigerator for up to 24 hours. When you're ready to bake, just add an extra 5-10 minutes to the baking time to ensure they are heated through.
What can I use instead of green chili enchilada sauce?
If you don't have green chili enchilada sauce, you can make your own using a blend of green salsa, sour cream, and spices. Alternatively, red enchilada sauce works well for a different flavor profile, though it will change the overall taste of the dish.
Can I freeze the enchiladas?
Absolutely! Enchiladas freeze well. Just assemble, cover tightly with foil, and freeze before baking. When ready to eat, thaw them in the fridge overnight, then bake as directed. You may need to adjust the baking time slightly if they are still a bit frozen.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).