Green Chili Chicken Enchiladas

While it does take a bit more effort than our usual weeknight suppers, this delicious take on an old favorite is worth the extra time and mess.  Plus, it makes a ton.  Perfect for batch cooking!

Green Chili Chicken Enchiladas

  • 4 cups cooked, shredded chicken
  • 1 (4 oz.) can chopped green chilies, undrained
  • 4 green onions, chopped
  • 1 pint sour cream
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. oregano
  • 4 cups shredded Monterrey Jack cheese
  • 28 oz. can green chili enchilada sauce
  • 20-24 6″ corn tortillas (we actually prefer flour tortillas)
  • 1/4-1/2 c. cooking oil

Combine chicken, chilies, onions, sour cream, salt, garlic powder, oregano, and 1 cup shredded cheese.

Set up an assembly line: tortillas, oil, 1/2 c. enchilada sauce, filling, baking dish.

Heat oil in a small skillet.  Dip a tortilla in oil, then in enchilada sauce.  Fill with 2-3 Tbsp. chicken filling.  Roll up and place seam down in a baking dish.  Repeat.

Pour remaining sauce over enchiladas.  Sprinkle with remaining cheese.  Bake at 350° for 20-30 minutes or until bubbly.

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  1. Yum! We prefer flour tortillas too, though I’m pretty sure the corn ones are supposed to be healthier for you… 🙁 (Maybe not if you use whole wheat flour tortillas… but, to be honest, I usually don’t.)

    • Really? Bummer! I just like the texture of the flour ones better. (I rarely do whole wheat. Trying to get better – quicker – at making them!)

  2. These are so yummmmy. The monterey jack cheese makes all the difference in the world. Adding homemade salsa on top does a body good right???

  3. Those sounds delicious!!!

  4. Yum! These look delicious! I’ll definitely have to try these.

  5. Yum. I’ll have to try that, and we prefer flour tortillas over corn, too. Does this freeze well even with the sour cream in the mixture?

    • I find that sour cream freezes fine IF it’s mixed well with other ingredients. I don’t freeze it if it’s a layer alone or something.

  6. We should have put these on our OAM cooking! 😀 They look yummy! 😀

  7. I’m looking forward to making these for my hubby! Our favorite dish to order at Mexican restaurants is Enchiladas Verde so I’m hoping these will be similar!! Thanks for sharing!!

  8. Andrea Watts says:

    On the 5 dollar dinners site they have an faster and easier recipe for sour cream enchillidas that are very good and similar to this. It uses green chillis instead of the green sauce.

  9. I’m trying to do more batch cooking, and we love chicken enchiladas. I’ve never had much luck with freezing things with sour cream. How does this freeze for you?

    • I think because it’s mixed in with all the other filling ingredients, it’s fine. I freeze my cheesy potato casserole, too, and that has quite a bit of sour cream. If the sour cream itself is a layer or something, though… don’t think that would work too well. It would separate.

  10. Flour tortillas are for burritos, chimichungas & quesadillas. Corn tortillas are for enchiladas! They just taste more authentic and the flavors blend together in a much better meld. The big question is Green or Red. For me it’s green, but the rest of my family is split so I make both and, of course, there must be a side of refried beans & rice accompanied by a cool cerveza.


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