Green Chile Chicken Enchiladas in 30 minutes? Yes, it’s possible and this recipe is going to be a family favorite in no time at all.
Gooey cheese, spicy green chile, and hearty chunks of chicken come together to make this easy dinner.
This simple recipe for Green Chile Chicken Enchiladas is cheesy, spicy, and well-loved by my family.
I’ve been making 30-Minute “casserole style” Enchiladas for so long, I can’t recall the last time I rolled or stacked a batch of enchiladas in a more traditional recipe.
You can have these Green Chile Enchiladas on the table in less time than it would take to pick up take-out. I promise they’ll taste better than anything you can buy.
How To Make Enchiladas
I alternate making enchiladas with red chile or green chile enchilada sauce, depending on my mood as I’m cooking most of the time. However, I can’t deny that I choose green chile at least 90% of the time.
One of my boys prefers red chile though, so every so often a batch of red enchiladas will make it’s way to our table.
You can also make them “Christmas-style” – and use a combination of both sauces for the layers, similar to the way the flavors are combined in this Mexican Lasagna.
We are rarely patient enough to wait for a pan of enchiladas to cool enough to slice pretty, so we typically eat our enchiladas with a pile of crunchy tortilla chips as a hot and cheesy “dip.”
If your preference is sliceable enchiladas, let them cool 15-20 minutes prior to serving. If you haven’t eaten a plate of gooey enchiladas alongside a pile of crunchy chips, then you are missing out.
Try it once and I’m willing to bet you’ll never choose “sliceable” enchiladas again.
Easy Chicken Enchiladas
My favorite tips for these Green Chile Chicken Enchiladas are illustrated in this video. I slice the tortillas into wedges before layering them into the dish.
This makes each serving easier to eat, with a great balance of flavors and textures in each bite, and it prevents any giant chunks of tortilla from making their way to your fork.
For an awesome slow-cooker variation on an enchilada dinner, check out this Crock Pot Mexican Casserole. All the southwestern flavors we love in a simple slow cooker dinner.
Enchilada Recipes
For more great enchilada recipes, save these recipes for Breakfast Enchiladas and Cheesy Chicken White Bean Enchiladas.
Check out these Steak Fajita Enchiladas by Aggie’s Kitchen and our BBQ Chicken Enchiladas too.
This Ground Turkey (low carb) Enchilada Casserole by Kalyn’s Kitchen and these Enchiladas Suizas by A Zesty Bite also look delicious.
My kids love it when I make these Pulled Pork Red Chile Enchiladas when I use leftover pulled pork to make this recipe.
These enchiladas can be made in almost any 1 1/2 quart oven safe dish. The smaller and taller the dish, the longer the enchiladas will take to bake.
A larger (9×13 style) dish will work as well, just watch the time more closely and don’t overcook the shallower enchiladas.
Monterrey Jack, Pepper Jack, Cheddar, or Mexican blend shredded cheeses all work well in enchiladas. I tend to use whichever varieties I have on hand. A blend of Pepper Jack and Cheddar is my favorite combination.
Green Chile Chicken Enchiladas
- Preheat the oven to 350°F. In a large bowl, whisk together the sour cream, 1/2 cup of chile sauce, cumin, garlic, onion, salt, pepper, and cayenne. Add the chicken, beans, and green chile. Stir to combine.
- Pour about 1/4 cup of the green chile sauce into the bottom of a 9-inch baking dish. Place a layer of tortillas wedges across the green chile sauce and then scoop about 1/2 of the chicken mixture on top of the tortillas. Sprinkle with 1 1/2 cups of shredded cheese.
- Layer with tortillas, top with the remaining chicken mixture and sprinkle with another 1 1/2 cups of shredded cheese. Layer once more with tortillas and pour the remaining 1 1/4 cup of chile sauce over the tortillas. Sprinkle generously with the remaining 2-3 cups of cheese.
- Bake for 20 minutes, until the edges are bubbling. Remove from the oven and scoop piping hot onto plates or let cool for 15-20 minutes for a prettier slice of enchiladas. Serve with tortillas chips.
Green Chile Chicken Enchiladas
Ingredients
- 2 cups red or green chile sauce homemade or store-bought, divided
- 1/3 cup sour cream
- 3/4 teaspoon cumin
- 3/4 teaspoon granulated garlic or garlic powder
- 3/4 teaspoon granulated onion or onion powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 3 cups cooked chicken shredded or chopped bite-size
- 1 14- ounce can pinto or black beans drained and rinsed
- 1 4- ounce can chopped green chile or 1/2 cup roasted and chopped green chile frozen is fine
- 5 white corn tortillas cut into 6 pie-shaped wedges
- 5-6 cups shredded cheese see cook’s note, divided
- 1/4 cup fresh cilantro chopped (optional, for topping)
Instructions
-
Preheat the oven to 350°F. In a large bowl, whisk together the sour cream, 1/2 cup of chile sauce, cumin, garlic, onion, salt, pepper, and cayenne. Add the chicken, beans, and green chile. Stir to combine.
-
Pour about 1/4 cup of the green chile sauce into the bottom of a 9-inch baking dish. Place a layer of tortillas wedges across the green chile sauce and then scoop about 1/2 of the chicken mixture on top of the tortillas. Sprinkle with 1 1/2 cups of shredded cheese.
-
Layer with tortillas, top with the remaining chicken mixture, and sprinkle with another 1 1/2 cups of shredded cheese. Layer once more with tortillas and pour the remaining 1 1/4 cup of chile sauce over the tortillas. Sprinkle generously with the remaining 2-3 cups of cheese.
-
Bake for 20 minutes, until the edges are bubbling. Remove from the oven and scoop piping hot onto plates or let cool for 15-20 minutes for a prettier slice of enchiladas. Serve with tortilla chips. Enjoy!
Notes
Nutrition
{originally published 1/28/16 – recipe notes and photos updated 4/20/21}
The post 30 Minute Green Chile Chicken Enchiladas appeared first on Barefeet in the Kitchen.
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