These roasted green chile chicken enchiladas are creamy, zesty, and packed with flavor. If you want something easy to cook for dinner that still feels like a good home cooked meal, this recipe is a winner. It’s one of those very simple dinner ideas that everyone at the table will love.
Why You Will Love This Recipe
- It’s easy to make with simple ingredients you already have.
- The roasted green chile gives a smoky and mild kick.
- It makes the perfect easy chicken enchiladas dinner for busy nights.
Ingredients
- Cooked shredded chicken : adds rich protein and texture
- Roasted green chile : gives smoky mild heat
- Corn tortillas : soft base that holds the creamy filling
- Shredded cheese : makes every bite gooey and melty
- Sour cream : adds creamy tang and smoothness
- Diced onions : bring mild sweetness and crunch
- Garlic : gives bold aroma and depth of flavor
- Salt and pepper : season to balance all flavors
- Fresh cilantro : bright fresh finish on top
Step by Step Instructions
- Preheat your oven to 375 degrees. Spray a baking dish with a little oil so the enchiladas do not stick.
- In a large bowl, mix the cooked chicken, roasted green chile, sour cream, onions, garlic, and half of the cheese. Stir until creamy and well blended.
- Warm the tortillas in a skillet for 10 to 15 seconds each until soft. Fill each tortilla with the chicken mixture and roll it up gently.
- Place the rolled tortillas seam side down in the baking dish. Pour any extra sauce over the top and sprinkle with the rest of the cheese.
- Bake for 20 to 25 minutes until the top is bubbly and golden. Let it rest for a few minutes before serving.
Mistakes To Avoid
When making roasted green chile chicken enchiladas, small details can make a big difference in taste and texture.
- Do not overfill the tortillas or they may break apart while baking.
- Avoid skipping the warming step for the tortillas. Cold tortillas will tear easily when rolled.
- Do not overbake. Too long in the oven can dry out the creamy sauce.
Serving Suggestions
Serve these enchiladas hot with a side of rice or beans for a full Mexican meal. You can also pair them with a fresh salad or creamy Italian sausage one pan pasta for variety. If you like to mix flavors, try serving them next to easy chicken lo mein dinner or snack on Philly cheese steak egg rolls for a fun twist. This dish works well for meals for 6 people, making it ideal for family or friends.
Roasted Green Chile Chicken Enchiladas
Equipment
- Baking Dish
Ingredients
Filling
- 3 cups cooked shredded chicken
- 1 cup roasted green chile chopped
- 1 cup sour cream
- 1 onion diced
- 2 cloves garlic minced
- salt and pepper to taste
Assembly
- 12 corn tortillas
- 2 cups shredded cheese divided
- 1/4 cup fresh cilantro chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly oil a baking dish to prevent sticking.
- In a bowl, combine cooked chicken, green chile, sour cream, diced onions, minced garlic, and half of the cheese. Mix until well combined.
- Warm the corn tortillas in a skillet for 10–15 seconds each until pliable.
- Fill each tortilla with chicken mixture, roll up gently, and place seam-side down in the baking dish.
- Pour any remaining sauce over the enchiladas and sprinkle with remaining cheese.
- Bake for 20–25 minutes until bubbly and golden. Rest for a few minutes before serving.
- Garnish with chopped fresh cilantro and serve hot.
Notes
FAQs
Can I use canned green chiles instead of roasted ones?
Yes, you can. Canned green chiles work fine for this recipe. However, roasted green chile adds more flavor and a mild smoky note that canned versions might not have. If you do use canned, drain them well before mixing to avoid too much liquid in your enchiladas.
What type of chicken works best for this recipe?
Shredded rotisserie chicken is perfect. It’s quick, juicy, and already cooked, which makes this one of the best simple food recipes for weeknights. You can also use leftover grilled or baked chicken. Just make sure it’s tender and not too dry.
Can I make these enchiladas ahead of time?
Absolutely. Assemble them in the morning or the night before, cover the dish with foil, and keep it in the fridge. When ready to eat, bake it straight from the fridge. Add a few extra minutes to the bake time so it heats through evenly.
Conclusion
If you’re searching for recipes for dinner Mexican style that are simple yet flavorful, these roasted green chile chicken enchiladas are the answer. They’re creamy, comforting, and quick to make. Try this easy chicken enchilada recipe tonight and pin it to your board of dinner ideas family easy so you can make it again whenever you need a warm, good home cooked meal.
