Green Chile Enchiladas

Green Chile Enchiladas are a deliciously comforting dish featuring soft corn tortillas filled with savory meat or vegetables, smothered in a tangy green chile sauce, and topped with melty cheese. This New Mexico and Southwestern favorite is easy to make, full of flavor, and perfect for a weeknight dinner or a festive gathering.

Why You’ll Love This Recipe

• Zesty, vibrant flavor from roasted green chiles and spices
• Easy to customize with chicken, beef, pork, or vegetarian fillings
• Perfect make-ahead meal – prepare and refrigerate before baking
• Great for feeding a crowd – bake a large batch with minimal effort
• Freezer-friendly and reheats beautifully for quick leftovers

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups cooked, shredded chicken (or pork, beef, or sautéed vegetables)
• 8–10 corn tortillas
• 2 cups green chile enchilada sauce (homemade or store-bought)
• 1 cup sour cream
• 1 can (4 oz) diced green chiles
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 2 cups shredded Monterey Jack or cheddar cheese
• Fresh cilantro, chopped (for garnish)

Directions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a bowl, mix shredded chicken, sour cream, diced green chiles, cumin, garlic powder, salt, and pepper.
3. Warm tortillas slightly to make them pliable. Spoon the filling into each tortilla, roll up tightly, and place seam-side down in the baking dish.
4. Pour the green chile enchilada sauce evenly over the top of the rolled tortillas.
5. Sprinkle shredded cheese over the enchiladas.
6. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until cheese is melted and bubbly.
7. Garnish with fresh cilantro before serving.

Servings and Timing

• Servings: 4–6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Vegetarian: Use sautéed mushrooms, zucchini, and black beans instead of meat
• Extra spicy: Add chopped jalapeños or hot Hatch chiles to the filling
• Creamy verde: Mix cream cheese into the filling for a richer texture
• Beef or pork: Substitute shredded beef or carnitas for the chicken
• Cheese lovers: Add a blend of cheddar, pepper jack, and queso fresco

Storage/Reheating

• Refrigerate leftovers in an airtight container for up to 4 days
• Freeze unbaked enchiladas wrapped tightly in foil for up to 3 months
• Reheat in the oven at 350°F until warmed through, or microwave single portions on medium heat, covered, until hot

FAQs

What are the best green chiles to use?

Hatch green chiles are ideal, but Anaheim or poblanos also work well. Use canned green chiles for convenience.

Can I use flour tortillas?

Yes, but they are softer and may become soggy faster than corn tortillas.

How do I keep corn tortillas from breaking?

Briefly heat them in a skillet or wrap in a damp paper towel and microwave to soften.

Can I make this dish ahead of time?

Absolutely. Assemble up to a day in advance, refrigerate, then bake when ready.

How spicy are green chile enchiladas?

Mild to medium, depending on the green chiles used. You can adjust the heat with added jalapeños or hot sauce.

What sides go well with enchiladas?

Mexican rice, refried beans, avocado slices, or a fresh green salad pair perfectly.

Can I make them gluten-free?

Yes, just ensure all ingredients (especially enchilada sauce and tortillas) are certified gluten-free.

Can I freeze leftover enchiladas?

Yes. Wrap well in foil or use an airtight container. Freeze for up to 3 months.

How do I reheat enchiladas?

Cover with foil and reheat in the oven at 350°F for 15–20 minutes. Or microwave individual servings.

Can I use store-bought enchilada sauce?

Definitely. Look for one with good quality green chiles, or make your own for extra flavor.

Conclusion

Green Chile Enchiladas are a bold, satisfying, and versatile meal that brings the flavors of the Southwest to your dinner table. With simple ingredients and plenty of ways to make them your own, this recipe is perfect for weeknights, potlucks, or make-ahead meals. Serve hot, and enjoy the comforting warmth of green chile goodness.

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