Step-by-Step Instructions
1. Make the Filling
Mix chicken, green chiles, sour cream, cream cheese, and shredded cheese. Season with salt and pepper. Stir until creamy.
2. Preheat & Prep
Preheat oven to 350°F (175°C). Lightly grease a 9×13 baking dish.
3. Warm Tortillas
Microwave or heat tortillas for ~20 seconds until pliable.
4. Fill & Roll
Spoon 2–3 tbsp of filling onto each tortilla. Roll tightly, seam-side down in the dish.
5. Make the Sauce
Whisk enchilada sauce and sour cream. Stir in cilantro if using. Pour evenly over rolled tortillas.
6. Top with Cheese
Sprinkle remaining cheese generously over top.
7. Bake
Bake uncovered 20–25 minutes until bubbly. For extra golden cheese, broil 2–3 minutes at the end.
8. Serve & Garnish
Top with avocado slices, cilantro, sour cream drizzle, and lime wedges.
What to Serve With These Enchiladas
-
Mexican rice or cilantro-lime rice
-
Refried beans or black beans
-
Fresh corn salad
-
Chips with guacamole and salsa
Tips for Success
-
Don’t overstuff tortillas—they’ll burst!
-
Use freshly shredded cheese for the best melt.
-
If using corn tortillas, dip briefly in enchilada sauce before rolling to prevent cracking.
Storage Instructions
-
Fridge: Store leftovers covered for up to 3 days.
-
Freezer: Freeze before baking. Wrap tightly, thaw overnight, and bake as directed.
-
Reheat: Oven at 325°F until warm, or microwave single servings.
FAQ
Can I make these enchiladas ahead of time?
Yes! Assemble up to 24 hours ahead and refrigerate. Bake just before serving.
Do I have to use sour cream?
Not at all—Greek yogurt works great for a tangy, lighter option.
Can I use corn tortillas?
Absolutely! Just warm them well and dip in sauce to prevent cracking.
Conclusion
These Mexican Green Chile, Chicken and Cheese Enchiladas are weeknight-friendly, family-approved, and downright irresistible. They’re creamy, cheesy, tangy, and customizable to your spice level. Once you try them, I have a feeling they’ll become a staple at your dinner table too.