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Green Chili Chicken Enchiladas

Creamy chicken enchiladas with green chile, sour cream, and melty cheese. Baked to bubbly perfection!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1½ lbs boneless skinless chicken breast
  • ½ tsp kosher salt plus more for seasoning
  • ½ tsp black pepper plus more for seasoning
  • 2 tbsp olive oil
  • ½ cup sour cream
  • ½ cup canned diced fire-roasted green chiles
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • 10 flour tortillas or corn, 6-inch size
  • 2 cups green chile enchilada sauce
  • 5 oz grated pepper jack cheese
  • 5 oz grated mild cheddar cheese
  • 2 tbsp sliced green onions
  • 1 tbsp chopped fresh cilantro

Method
 

Preheat the Oven
  1. Preheat your oven to 400°F (204°C). Set the rack to the middle position.
Prep the Chicken
  1. Pat chicken breasts dry.
  2. Cut each in half horizontally to make thinner cutlets.
  3. Place each cutlet in a bag and pound gently to about ½-inch thick.
  4. Season both sides with salt and pepper.
Cook the Chicken
  1. Heat olive oil in a sauté pan over medium.
  2. Add the chicken and cook 4–6 minutes per side until golden and cooked through (internal temp should be 160–165°F).
  3. Let rest for 10 minutes, then shred with forks or chop finely.
Make the Filling
    In a bowl, combine:
    1. Shredded chicken
    2. Sour cream
    3. Green chiles
    4. ¼ cup each of pepper jack and cheddar cheese
    5. Green onions
    6. Cumin
    7. Garlic powder
    8. Salt and pepper to taste
    9. Mix well and set aside.
    10. Warm the Tortillas
    11. Warm each tortilla briefly on a hot skillet or over a gas flame until soft and pliable.
    12. Stack and cover with a towel to keep warm.
    Assemble the Enchiladas
    1. Lightly grease a 13x9" baking dish.
    2. Spread ½ cup enchilada sauce on the bottom.
    3. Fill each tortilla with about ⅓ cup of the chicken mixture, roll, and place seam-side down in the dish.
    Repeat with remaining tortillas.
    1. Pour remaining enchilada sauce on top and sprinkle with remaining cheeses.
    Bake
    1. Cover with foil and bake for 15–20 minutes, until the cheese is melted and bubbly.
    Garnish & Serve
    1. Top with chopped cilantro and more green onions if desired.
    2. Serve warm and enjoy every cheesy, tangy bite.