Green Chile Chicken Enchiladas Recipe -
Green Chile Chicken Enchiladas Recipe
  • READY IN 45 mins

Green Chile Chicken Enchiladas

Recipe by  

"Spice up a weeknight meal with these quick and zesty chicken enchiladas."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, combine the chicken, 3/4 cup of the cheese, dressing, sour cream and green chiles and stir until well blended. Divide the mixture evenly between the tortillas, and roll the tortillas.
  3. Place the tortillas, seam side down in an oiled 9-inch baking dish. Spoon the enchilada sauce around the tortillas and top with the remaining cheese.
  4. Bake for 20 minutes or until the cheese is melted and is bubbly.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 20 mins
  • READY IN 45 mins

Reviews More Reviews

Aug 06, 2013

SOOOO GOOD! I thought that I had a can of red enchilada sauce in the pantry, but when I went to get it, I discovered that it was green, and decided to go w/ it...the results were wonderful! After topping the enchiladas w/ cheese I added some chopped green onion for some extra color and flavor. The filling was delicious, and these were a huge hit at dinner tonight. I will def be making these agian~YUM! Thanks for sharing. :)

Sep 11, 2013

These were excellent! I purchased rotisserie chicken at Costco. They have the best! Used light ranch & authentic Mexican cheese. It's called Chihuahua cheese. Perfect for quesadillas too. I followed recipe exactly except I used both corn & flour tortillas. Remember, to spray casserole dish with Pam & warm tortillas in microwave for a few seconds. The tortillas won't break & are easier to roll. My family enjoyed them. Looking forward to left overs for lunch. I can't wait to make again.


17 Ratings

Aug 30, 2013

Pretty good! I made a double batch and the sauce was pretty thin. It didn't thicken up. If I make a double batch again, I would put it in two separate baking dishes, make it more spicy, and add more chiles.

Aug 18, 2013

These were great! I added a cup of frozen corn and a can of drained black beans as well. Delish and easy!

Aug 24, 2013

This was fantastic! Instead of using diced green chili's, I had green chili enchilada sauce and it worked great. Also, I didn't have rotisserie chicken, but some chicken breast, which I boiled in salt water.

Apr 02, 2014

This dish is soooooooo good! I am lactose intolerant but can eat yogurt, so I changed this recipe by using trader joes "yogurt cheese jalapeño flavor" and bolt house farms ranch made with Greek yogurt. I used a Costco rotisserie chicken and it was amazing!

Jan 07, 2014

First time making this I used spinach and jalapeño tortillas and doubled the stuffing for the enchiladas

Jan 06, 2014

This may not be quite a fair review, as I am the one that cooks but my husband is the one that eats meat (I'm a vegetarian) so I have to take his word for it on recipes! :) I have tried three other enchilada recipes from allrecipes, all of which had a white cream based sauce instead of the red canned enchilada sauce. Hes said this was a nice change; different. He said he really liked them, and could taste the ranch but it wasn't too much and seemed to go really well with the enchilada sauce. He went back for seconds so I know he really did like it, and it was very easy to make. I just boiled cubed chicken breasts with adobo seasoning for these.


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  • Calories
  • 780 kcal
  • 39%
  • Carbohydrates
  • 49.5 g
  • 16%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 46.5 g
  • 71%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 39.7 g
  • 79%
  • Sodium
  • 1542 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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