Save Green chile enchiladas are the answer for those comfort food cravings, especially when I need a dinner that feels special but is secretly easy. The creamy chicken filling, the tang of green chiles, and the bubbly cheese on top make this a weeknight hit every time in my home.
I remember the first time I made these enchiladas for a friend visiting from New Mexico. She helped assemble them and, after the first bite, declared them the best she had tasted outside her home state. Now, I make this whenever family drops by unexpectedly.
Ingredients
- Shredded chicken: from rotisserie or poached sources gives you both flavor and convenience
- Shredded Monterey Jack cheese: for creamy melt choose blocks you grate yourself for the best texture
- Sour cream: adds richness to the filling and keeps it moist
- Finely diced onion and minced garlic: develop a savory foundation in every bite look for firm white or yellow onions
- Salt and pepper: balance the seasonings to your taste
- Green enchilada sauce: store-bought or homemade saves time but go for those with tomatillos for extra tang
- Canned diced green chiles: give the sauce a mild spice you can pick mild or hot style for your heat preference
- Ground cumin and oregano: layer in authentic Southwestern flavor
- Corn tortillas: hold up beautifully to baking fresh or locally made tortillas make all the difference
- Extra cheese for topping: gives you that golden finish Monterey Jack or a Mexican blend both work nicely
- Fresh cilantro and green onions for garnish: offer brightness and a bit of crunch on top
Instructions
- Prep and Oven Heat:
- Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with oil or a swipe of butter. This keeps the enchiladas from sticking and makes clean-up easier.
- Make the Filling:
- In a large bowl, combine the cooked shredded chicken, one cup of cheese, sour cream, finely diced onion, minced garlic, a few pinches of salt, and pepper. Stir until everything is well combined and creamy. Taste for seasoning you want it slightly on the saltier side since it will be tucked inside mild tortillas.
- Prepare the Sauce:
- In a small saucepan, add your green enchilada sauce, diced green chiles, cumin, and oregano. Heat gently over medium-low, stirring often, until everything is well mixed and warm to the touch. This lets the spices bloom and gives the sauce a homemade feel, even if you use store-bought sauce.
- Soften the Tortillas:
- Warm the corn tortillas, just a few at a time, in a dry skillet or for about 20 seconds in the microwave wrapped in a damp towel. This makes them flexible and prevents cracking during assembly.
- Fill and Roll:
- Spoon two or three heaping tablespoons of the chicken filling down the center of each tortilla. Roll them up tightly, then arrange seam-side down in your prepared baking dish. Keep them snug so they hold together while baking.
- Sauce and Cheese Top:
- Pour all the warmed green chile sauce over your rolled enchiladas, making sure every inch is covered. Sprinkle the remaining cup of cheese evenly over the top for a gooey, golden crust.
- Bake Until Bubbling:
- Place the dish uncovered in the oven. Bake for 20 to 25 minutes until the cheese is melted and bubbling around the edges. The enchiladas should look slightly golden and the sauce will be thickened.
- Finish and Garnish:
- Let the enchiladas sit for about five minutes after coming out of the oven. Sprinkle chopped cilantro and sliced green onions over top for freshness and color. Serve warm and enjoy every creamy bite.
Save I never tire of the earthy, tangy flavor of green chiles. My favorite kitchen memory is making these with my kids while they snuck bites of shredded cheese and asked if they could make the garnish look fancy. These enchiladas have become a quick-fix Sunday night tradition for us.
Storage Tips
Leftovers hold well for up to three days in the fridge, tightly covered. Reheat in a low oven or microwave until hot. If you want to freeze, let the enchiladas cool completely, wrap the dish in foil, and freeze for up to two months. Always thaw overnight in the fridge and bake at 325°F until heated through.
Ingredient Substitutions
No Monterey Jack cheese on hand Use mozzarella or a mild cheddar for a similar creaminess. For vegetarians, black beans, sautéed peppers, and corn create a flavorful filling. If you need extra spice, swap in pepper jack or toss in a few sliced jalapeños.
Serving Suggestions
These enchiladas pair wonderfully with fluffy rice or simple refried beans. For a quick meal, add a crunchy shredded lettuce salad with a squeeze of lime. If you are feeding a larger group, set up a topping bar with extra cilantro, diced tomatoes, sour cream, and salsa verde.
Cultural History
Green chile enchiladas trace their roots to the borderlands of the American Southwest, especially New Mexico. The tradition of smothering rolled tortillas in fiery green sauce is a staple at family gatherings, potlucks, and celebrations everyone seems to have their own secret blend of spices or favorite brand of green chiles.
Seasonal Adaptations
Blister fresh green chiles in summer and mix into the sauce for garden flavor
Swap in leftover turkey for a post-holiday spin
Layer with roasted seasonal vegetables when fresh markets are overflowing
Save I had a neighbor tell me these enchiladas helped her get over a tough work week—she now keeps a batch frozen for last-minute comfort dinners. My sister once made them for a school fundraiser and came home with not a single piece left. It is amazing how many memories start with this one simple, soul-warming dish.
Recipe FAQs
- → What type of chicken works best?
Shredded rotisserie or poached chicken provides a tender, flavorful filling that holds together well in enchiladas.
- → Can these be made vegetarian?
Absolutely! Substitute the chicken with sautéed zucchini, beans, and corn for a hearty meat-free alternative.
- → How spicy are these enchiladas?
The green chile sauce is mildly spicy, but you can easily add jalapeños or pepper jack cheese for extra heat.
- → Are corn or flour tortillas better?
Corn tortillas add authentic flavor and texture, but flour tortillas can be used for softer, milder results—just reduce baking time slightly.
- → Can the enchiladas be made ahead of time?
Yes, assemble up to a day ahead, cover, and refrigerate. Bake just before serving for best results.