Green Chili-Chicken-Cheese Enchiladas
Creamy, cheesy chicken enchiladas with green chilies and pimentos offer bold flavors and a comforting texture, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Fry tortillas in shortening until soft, or skip frying to reduce fat.
- Mix sour cream, cream of chicken soup, chunky chicken, diced green chilies, and pimentos together.
- Spread a little more than 1/4 of the mixture on the bottom of a 13 x 9-inch pan.
- Fill each tortilla with shredded cheese, roll, and place in the pan.
- Pour the remaining mixture over the rolled tortillas, covering them completely.
- Bake for 25 to 30 minutes at 350°F until hot and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese to the mixture. You can substitute the chunky chicken with shredded rotisserie chicken for added flavor and convenience. If you prefer a spicier kick, add jalapeños or use a spicier variety of diced green chilies. To make this dish gluten-free, opt for corn tortillas instead of flour.
Serving Suggestions
Serve these Green Chili-Chicken-Cheese Enchiladas with a side of Mexican rice or refried beans for a complete meal. Top with fresh diced tomatoes, avocado slices, or a sprinkle of cilantro for added freshness. They also pair beautifully with Chicken Avocado Tortilla Soup for a hearty dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil to prevent drying out. Bake at 350°F for about 15-20 minutes or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Green Chili-Chicken-Cheese Enchiladas contains roughly 200 calories, with 6g protein, 23g carbohydrates, and 10g fat. It is a good source of protein (12% of the Daily Value). Note that it is relatively high in sodium, at 1096mg per serving (48% 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 prepare the enchiladas a day in advance. Assemble them in the pan, cover tightly with plastic wrap, and refrigerate. When ready to serve, simply bake them directly from the fridge, adding a few extra minutes to the cooking time.
What kind of cheese works best for these enchiladas?
A blend of Monterey Jack and cheddar cheese works wonderfully for these enchiladas, providing a great melt and flavor. You can also experiment with pepper jack for a spicier version, or use a dairy-free cheese if you're looking for a non-dairy option.
Can I freeze the enchiladas?
Absolutely! You can freeze these enchiladas before baking. Just assemble, wrap tightly in foil, and place in a freezer-safe container. They can be frozen for up to 3 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
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).