Classic Chicken Enchiladas with Green Chile

Chloe

Cheesy, savory, and utterly satisfying, these chicken enchiladas combine tender shredded chicken, zesty green chile sauce, melted cheese, and warm corn tortillas. A crowd-pleasing main course with a rich, aromatic finish.

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Prep Time 20

Cook Time 30

Total Time 50

Course Chicken Recipes

Cuisine Mexican

Servings 6 servings

Calories 400 kcal

Ingredients

2 cups cooked chicken, shredded
8 corn tortillas
2 cups green chile sauce (store-bought or homemade, ensure no lard)
2 cups shredded cheese (cheddar or cheese blend)
1 small onion, diced
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Preheat oven to 350°F (175°C)
Heat olive oil in a skillet over medium heat. Sauté diced onion until translucent, 3-4 minutes
In a bowl, combine chicken, sautéed onion, half the green chile sauce, cumin, garlic powder, salt, and pepper
Warm corn tortillas to make pliable
Spoon 1/4 cup chicken mixture onto each tortilla, roll tightly, and place seam-side down in a greased baking dish
Pour remaining green chile sauce over enchiladas and sprinkle shredded cheese on top
Bake 30 minutes until cheese is bubbly and golden
Let rest 5 minutes, then serve warm with cilantro or sour cream (optional)

Notes

Enhance flavor with black beans or corn in the chicken mixture
Avoid overfilling tortillas to prevent breakage
Add chopped jalapeños for extra heat
Top with sour cream for creamier texture
Use lard-free green chile sauce to meet halal requirements
Ensure oven is fully preheated for even browning