Zesty Jalapeño-Infused Chicken Enchiladas Recipe

Weeknight dinners demand a zesty punch that green chile chicken enchiladas effortlessly deliver.

Saucy, cheesy layers blend comfort with a fiery kick that’ll make taste buds dance.

Tender chicken nestles between soft tortillas, generously coated in a vibrant green chile sauce that screams flavor.

Each bite promises a perfect balance of heat and richness that transforms an ordinary meal into something extraordinary.

Authentic Mexican-inspired ingredients come together in this crowd-pleasing dish that’s both satisfying and memorable.

Spice lovers and comfort food enthusiasts will absolutely adore this recipe’s bold personality.

Prepare to be transported by these mouthwatering enchiladas that guarantee smiles around the dinner table.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 600 kcal

Servings: 5

Ingredients for Green Chile Enchiladas

• Chicken: Tender protein that forms the heart of the enchiladas, use rotisserie or freshly shredded chicken for maximum flavor and convenience.
• Green Chiles: Adds smoky southwestern heat and depth, choose roasted varieties for richer taste profile.
• Sour Cream: Provides creamy richness and balances the spice, select full-fat version for best texture.

• Tortillas: Soft corn or flour tortillas create the enchilada structure, warm briefly to prevent cracking during rolling.
• Green Chile Enchilada Sauce: Signature flavor component that moistens and binds the dish, opt for authentic New Mexican style sauce.

• Shredded Cheese: Melts beautifully to create golden, stretchy layer, select monterey jack or mexican blend for traditional taste.
• Cilantro: Fresh herb that brightens the entire dish, chop finely for even distribution.
• Sour Cream, Avocado, Lime: Optional garnishes that add cool, creamy, and tangy dimensions to complement the warm enchiladas.

Tools to Make Rolling and Baking Easier

• Large bowl: Perfect for mixing chicken filling ingredients smoothly.
• Baking dish: Essential for assembling and baking enchiladas evenly.
• Foil: Helps cover dish during initial baking to keep moisture.
• Measuring cups: Ensures accurate sauce and sour cream amounts.
• Shredding tool or forks: Great for pulling apart cooked chicken.
• Spoon: Helps distribute filling and spread sauce evenly.
• Cheese grater: Useful if using block cheese instead of pre-shredded.

How to Cook Chicken Green Chile Enchiladas

• Warm up the Oven

Crank the oven to a toasty 350F and give your baking dish a quick spray of oil to keep things from sticking.

• Mix the Chicken

Grab a big bowl and toss in your tender shredded chicken. Splash in some zesty green chile sauce, dollop in creamy sour cream, and sprinkle those green chiles. Give everything a good mix until it’s all combined and looking delicious.

• Roll and Tuck

Take a soft tortilla and heap a generous spoonful of the chicken mixture right in the center. Roll it up like a cozy blanket and nestle it seam-side down in your prepared dish. Keep rolling until you’ve used up all your filling.

• Sauce and Cheese Shower

Drench your rolled enchiladas with the remaining green chile sauce, making sure every inch gets covered. Then rain down a blanket of shredded cheese so it looks like a golden snowstorm.

• Bake to Perfection

Cover your dish with foil and slide it into the oven. After 20 minutes, unveil the enchiladas and let them bake for another 10 minutes until the cheese is bubbling and turning a gorgeous golden brown.

• Final Flourish

Sprinkle fresh chopped cilantro over the top for a burst of color and flavor. Serve piping hot and watch everyone dig in with excitement.

Green Chile Options for More Heat or Less

• Prepare the enchiladas up to a day in advance and store covered in the refrigerator. When ready to serve, pop them directly into the preheated oven for a quick, delicious meal.
• Replace chicken with shredded beef, pulled pork, or black beans for vegetarian guests. Each protein brings a unique flavor profile that keeps the dish exciting.
• Adjust heat by selecting mild, medium, or hot green chiles. For a milder version, remove chile seeds or use roasted green chiles with less intensity.
• Use corn tortillas instead of flour tortillas to make the recipe completely gluten-free. Double-check enchilada sauce labels to ensure no wheat-based ingredients are present.
• Wrap baked enchiladas tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven at 350F until warmed through and cheese is melted.

Serving Tips for Enchiladas

• Family Fiesta Plate: Serve these enchiladas with Mexican rice and black beans for a complete, colorful meal that brings everyone together around the table.
• Zesty Fresh Toppers: Add diced fresh tomatoes, sliced jalapeños, and a dollop of cool sour cream to balance the spicy green chiles and create exciting flavor layers.
• Quick Sidekick Salad: Pair with a crisp cabbage slaw dressed in lime juice and cilantro to cut through the richness of the cheesy enchiladas and provide a refreshing contrast.
• Weekend Brunch Twist: Top with a sunny-side-up egg and serve with warm corn tortillas for a weekend brunch version that transforms this dinner dish into a delightful morning meal.

Best Practices for Saving and Reheating Enchiladas

• Store leftover enchiladas in an airtight container within the refrigerator for 3-4 days. Stack them carefully with parchment paper between layers to prevent sticking and maintain their delicious texture.
• Warm individual servings in the microwave for 1-2 minutes or reheat the entire dish in a preheated 350F oven for 15-20 minutes until heated through. Cover with foil to prevent cheese from burning and keep moisture intact.
• Wrap unbaked enchiladas tightly in plastic wrap and aluminum foil. Freeze up to 2 months. Thaw overnight in the refrigerator before baking as originally instructed. Add 10-15 extra minutes to cooking time when baking from frozen state.
• Assemble the entire dish up to 24 hours before baking. Cover and refrigerate until ready to cook. Remove from refrigerator 30 minutes before placing in the oven to ensure even heating and consistent cooking results.

FAQs

• Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas work perfectly. Just warm them slightly before rolling to prevent cracking and make them more pliable.

• How spicy are green chile enchiladas?

The spice level depends on the green chiles you use. Mild green chiles offer subtle heat, while hot varieties will increase the spiciness. You can control the heat by selecting mild or hot green chiles.

• Is this recipe good for meal prep?

Absolutely! You can prepare the enchiladas ahead of time and refrigerate before baking. They also freeze well for up to 3 months, making them an excellent make-ahead meal.

• Can I substitute chicken with another protein?

Yes, you can easily swap chicken for shredded beef, turkey, or even black beans for a vegetarian version. The basic technique remains the same.

Spicy Green Chile Chicken Enchiladas Recipe

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4.5 from 9 reviews

• Total Time: 45 minutes
• Yield: 5 1x

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Description

Sizzling Green Chile Chicken Enchiladas bring zesty Southwestern flavors to your dinner table. Layered with tender chicken, tangy green chiles, and melted cheese, this dish offers comfort and excitement you will savor with each delicious bite.

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Ingredients

Scale 1x2x3x

• 2 cups (480 ml) cooked, shredded chicken
• 2 cups (226 grams) shredded monterey jack or cheddar cheese
• 1 (15 oz/425 grams) can green enchilada sauce
• 8–10 flour or corn tortillas
• ½ cup (120 ml) sour cream
• ½ cup (113 grams) cream cheese, softened
• 1 (4 oz/113 grams) can diced green chiles
• ½ tsp garlic powder
• ½ tsp cumin
• Salt and black pepper, to taste
• Fresh cilantro, for garnish (optional)

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Instructions

1. Preheat Preparation: Warm the oven to 350F (175C), establishing an ideal culinary environment for these vibrant enchiladas.
2. Dish Preparation: Lightly grease a rectangular baking dish with oil or cooking spray to facilitate easy serving and cleanup.
3. Filling Creation: In a large bowl, blend shredded chicken with sour cream, green chiles, and a portion of green chile enchilada sauce, creating a cohesive and flavorful mixture. Season with salt and pepper to enhance the taste profile.
4. Enchilada Assembly: Place tortillas flat, spoon the chicken mixture into the center of each, then carefully roll into compact cylinders. Arrange the rolled enchiladas seam-side down in the prepared baking dish, ensuring a tight, uniform placement.
5. Sauce and Cheese Application: Generously pour the remaining enchilada sauce over the rolled tortillas, completely coating them. Sprinkle a lavish layer of shredded cheese across the top, promising a golden, melted finish.
6. Baking Process: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the cheese becomes bubbling and golden brown.
7. Finishing Touches: Garnish with fresh cilantro and serve immediately alongside optional accompaniments like sour cream, avocado slices, or lime wedges to elevate the dining experience.

Notes

• Chicken Prep Tip: Shred chicken while still warm for easier and more consistent texture, preventing dry or stringy meat.
• Tortilla Technique: Warm tortillas briefly before filling to prevent cracking and make rolling smoother.
• Sauce Balance: Control sauce thickness by adjusting green chile sauce consistency – too thin can make enchiladas soggy, too thick might create dry spots.
• Cheese Selection: Use melting cheeses like Monterey Jack or Mexican blend for optimal gooey, golden topping that browns beautifully.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 5
• Calories: 600
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 36 g
• Saturated Fat: 18 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 34 g
• Cholesterol: 110 mg