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Cheesy, Gooey, Saucy, Green Chile Enchiladas. What's not to love? These are our favorite enchiladas! Plenty of chile verde sauce, chicken, spices, onions, and did I mention cheese? We like a blend of cheddar and jack cheese for these enchiladas.

What is the best cheese for enchiladas?

Cheddar and Jack cheeses give a combo of good flavor and good meltability (is that even a word?!)

Add chicken

Our Green Chile Enchiladas or "Chile Verde Enchiladas" are an easy dinner together that's simple and quick to put together. For these chicken enchiladas, you can bake, saute, or crock pot your chicken, or you can take a short cut and use a rotisserie chicken. Fast and delicious! After the holidays, we crave Mexican food. OK, the truth is, we ALWAYS crave Mexican food!

What size of tortillas for enchiladas?

We like to use corn tortillas for our green chile chicken enchiladas. We think using the smaller "enchilada" size tortillas work the best in this recipe.

Warm the tortillas first

We like to warm corn tortillas before filling them. This helps prevent tearing.

How to fill and roll enchiladas

For the filling, we combine, shredded, cooked chicken, pepperoncini peppers, green chiles, onions, a few spices and cheese. Just place some filling on a tortilla and roll them up. Next lay them in a rectangular 9 x 13-inch baking pan. We use cheese inside the enchiladas . . .

Sauce

After pouring green enchilada sauce over the enchiladas, we add more cheese on top!

Top it off!

Once we take the pan out of the oven, we add green onions to top off the salsa verde enchiladas. The green onions are a nice garnish and add some extra zip to this tasty dish. These enchiladas just hit the spot!

Can you freeze enchiladas?

Yes! It's easy to stop at this point and freeze your enchiladas. Wrap them tightly with foil and make sure to label them with the name and date you made them. When you're ready to eat, pull them out of the freezer and let sit for 1 hour. Then bake as directed.

We like to serve them with sour cream and salsa. We usually add beans, fruit and maybe a green salad to round out the meal. You might just like Mexican food after the holidays, (or anytime) like we do. Give this recipe a try. We think you'll like it!

Enjoy!

Dianna

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Yield: 14 enchiladas

Green Chile Enchiladas

Name: Green Chile Enchiladas
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 14
Cuisine: Mexican
Ingredients: 14 corn tortillas; 1 pound cooked chicken breast (about 2 ½ cups), shredded; 1/2 cup sliced pepperoncini peppers, chopped and drained; 1 teaspoon fresh oregano, chopped (or 1/2 teaspoon dried oregano leaves); 1/2 teaspoon salt; ½ teaspoon black pepper; 1/2 teaspoon cumin; 1 (4 ounce) can diced green chiles; 1/2 medium yellow onion, dice and saute until softened; 1 (28-ounce) can green enchilada sauce; 2 cups cheddar-jack blend cheese, grated (for filling); 2 cups cheddar-jack blend cheese, grated (for top); 4 green onions, sliced (green part only-- save for topping); Sour cream and salsa to serve

Delicious Green Chile Enchiladas are cheesy, flavorful and just a bit spicy.

Prep Time 1 hour

Cook Time 25 minutes

Total Time 1 hour 25 minutes

Ingredients

14 corn tortillas
1 pound cooked chicken breast (about 2 ½ cups), shredded
½ cup sliced pepperoncini peppers, chopped and drained
1 teaspoon fresh oregano, chopped (or ½ teaspoon dried oregano leaves)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cumin
1 (4 ounce) can diced green chiles
½ medium yellow onion, dice and saute until softened
1 (28-ounce) can green enchilada sauce
2 cups cheddar-jack blend cheese, grated (for filling)
2 cups cheddar-jack blend cheese, grated (for top)
4 green onions, sliced (green part only-- save for topping)
Sour cream and salsa to serve

Instructions

Filling:

In a large bowl combine shredded chicken and pepperoncini peppers.
Sprinkle oregano, salt, pepper and cumin over chicken.
Add green chiles and onion; mix well.
Put about ½ cup green enchilada sauce in bottom of a 9x13-inch greased baking pan.
Lightly warm corn tortillas on a griddle or frying pan. (This will soften the tortillas so they don’t tear.)
Place about 2 tablespoons chicken filling on each tortilla. Add 2 tablespoons grated cheese. Roll up tortilla and place seam side down in baking pan.
Pour green enchilada sauce over rolled tortillas.
Top with 2 cups grated cheese.
Cover pan with foil and bake at 350 degrees for 25-30 minutes until enchiladas are bubbly. (Remove foil during last 10 minutes.)
Top with green onions before serving.
Serve with sour cream and your favorite salsa.

Nutrition Information:

Yield:

Serving Size:

2
Amount Per Serving: Calories: 549Total Fat: 30gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 133mgSodium: 909mgCarbohydrates: 28gFiber: 4gSugar: 3gProtein: 42g

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Comments

Sherri

June 06, 2019 at 12:41 am

I wish there were ten stars to rate this recipe! It’s at least a ten!
I made this for dinner last night, it’s delicious! My husband raved all about it! My confession is that I don’t like enchiladas or green enchilada sauce in a restaurant. I threw my personal tastes aside and made these anyway. The extra touch of oregano and the sour cream to finish it off made these enchiladas the best I’ve ever tasted. Thanks for sharing the perfect recipes!

- Dianna
  
  June 06, 2019 at 6:33 am
  
  Thank you SO MUCH Sherri!