Green Chile Chicken Enchiladas
Corn tortillas rolled around tender shredded chicken and gooey cheese, smothered in a tangy, slightly spicy green chile sauce. Baked until bubbly and golden on top, this comforting Mexican-American casserole comes together faster than you think and fills the kitchen with the aroma of roasted green chiles and cumin.
For 4 servings
- prep · ~15 min
Cook the chicken.
Place chicken breast in a saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer until cooked through and tender, about 12-15 minutes. Remove chicken, let cool slightly, then shred with two forks.
- boil · ~10 min
Make the green chile sauce.
1.In the same saucepan, combine tomatillos, onion, garlic, jalapeño, and cumin seeds with 500 ml water.2.Bring to a boil, then reduce heat and simmer until tomatillos turn olive-green and soften, about 10 minutes.3.Carefully transfer cooked vegetables to a blender, reserving 0.25 cup cooking liquid.4.Add cilantro and salt to the blender. Blend until smooth, adding reserved liquid as needed for a pourable consistency. - prep
Preheat the oven to 375°F (190°C).
Lightly grease a 9x13 inch baking dish.
- fry · ~4 min
Soften the tortillas.
1.Heat oil in a skillet over medium heat.2.Briefly pass each corn tortilla through the hot oil for about 10 seconds per side to soften and make pliable.3.Drain on paper towels.TIPSoftening prevents the tortillas from cracking when rolled. - assemble · ~8 min
Assemble the enchiladas.
1.Spread 0.5 cup of the green chile sauce evenly across the bottom of the baking dish.2.In a bowl, mix the shredded chicken with 1 cup of the cheese and the sour cream.3.Place a generous spoonful of the chicken mixture down the center of each tortilla.4.Roll each tortilla tightly and place seam-side down in the baking dish. - bake
Pour the remaining sauce over the rolled enchiladas.
Top evenly with the remaining 1 cup of shredded monterey jack cheese.
- bake · ~25 min
Bake until bubbly and golden.
Place the dish in the preheated oven and bake for 20-25 minutes, until the cheese is melted and the sauce is bubbling around the edges.
TIPFor a golden-brown top, switch to broil for the last 2 minutes. - rest · ~5 min
Let the enchiladas rest for 5 minutes before serving.
This helps them hold their shape when you scoop them out of the dish.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the tomatillos and jalapeño under a broiler before boiling for a deeper, smokier sauce flavor.
- 2Let the cooked chicken rest for 5 minutes before shredding to retain moisture and make shredding easier.
- 3Warm the corn tortillas briefly in oil to prevent cracking; use tongs and work quickly so they stay pliable.
- 4Taste the green chile sauce before assembling and adjust salt or add a pinch of sugar if it tastes too tart.
- 5Spread a thin layer of sauce in the baking dish to stop tortillas from sticking and add moisture to the bottom layer.
- 6Let the baked enchiladas rest for a full 5 minutes so the filling sets and they slice cleanly without collapsing.
- 7Make ahead: assemble the dish (without the final cheese topping) and refrigerate, then add cheese and bake just before serving.
Adapt it for your goals.
Vegetarian
Replace the chicken with 2 cups of black beans or a mix of sautéed mushrooms and zucchini, and proceed as directed. Ideal for a meatless Monday that still feels hearty.
low dairyLow-dairy
Use a reduced-fat Monterey Jack or a dairy-free shredded alternative, and substitute the sour cream with plain Greek yogurt or a thick cashew cream for a lighter, still-creamy casserole.
spicy green chileSpicy green chile
Add 2 extra roasted green chiles and keep the jalapeño seeds for a noticeably hotter sauce. Great for chile-heads who want more kick without losing the tangy tomatillo base.
flour tortilla swapFlour tortilla swap
Use 8-inch flour tortillas instead of corn for a softer, less traditional enchilada. Note that flour tortillas may absorb more sauce and become slightly doughy if overbaked.
Why this is on our healthy list.
High in Lean Protein
Chicken breast provides a lean source of high-quality protein, which supports muscle repair and keeps you full longer.
Rich in Vitamin C from Tomatillos
Tomatillos are a good source of vitamin C and antioxidants, which help support a healthy immune system.
Contains Gut-Friendly Cumin
Cumin seeds are traditionally used to aid digestion and may have anti-inflammatory properties.
Lower-Calorie Comfort Food
Using corn tortillas over flour and a homemade green chile sauce helps keep calories in check while still delivering rich flavor and satisfying texture.
Frequently asked questions
Tortillas crack if they aren't warmed through. Make sure to pass each tortilla in hot oil for about 10 seconds per side until soft and pliable. Cold or stale tortillas are more prone to breaking.
