These are my award winning Green Chile Chicken Enchiladas. Yes, I said award winning. Not to toot my own horn, but toot toot. haha! This recipe was the winner of Food 52’s Golden Recipe Contest and rightfully so. They’re absolutely delicious!
Growing up, enchiladas were a go-to meal for my family. It was so easy for my parents to throw together and it would feed our family of 5 for a few days. My family loves Mexican food, so enchiladas were always a hit in our house.
With school starting for most very soon, I wanted to share a weeknight dinner that’s delicious, easy and satisfying. They are the perfect weeknight meal! Flavorful, juicy, cheesy goodness.
I love a good GREEN sauce enchilada. Paired with juicy chicken, Colby jack cheese, salsa verde and lots of fresh cilantro, sour cream and Tapatio, of course. Can’t forget the Tapatio. These Green Chile Chicken Enchiladas definitely take me back to my childhood. They are so good and taste even better the next day!
Green Chile Chicken Enchiladas Ingredients
- Chicken breast
- yellow onion
- green bell pepper
- green Chile enchiladas sauce
- cream of chicken soup
- salsa verde salsa
- Mccormick Roasted Chipotle Seasoning
- Chile powder
- garlic powder
- chicken bouillon
- kosher salt
- Colby Jack Cheese
- Flour tortillas
- Chipotle sauce
Chicken Enchiladas Topping Ideas
- Sour cream or yogurt
- Pico de Gallo
How to make it
The recipe starts by roasting chicken and veggies. This step does take a little longer but alternatively, you can just grab a rotisserie chicken and doctor it up with a few seasonings and green Chile enchilada sauce.
Once the chicken and veggies are finished roasting, shred the chicken. In a bowl, combine cream of chicken soup, green Chile salsa and green Chile enchiladas sauce.
Next, stuff flour tortillas with the shredded chicken mix, salsa verde and lots of cheese. Roll the tortillas up. Then top with green Chile enchilada sauce, more cheese and baked until the cheese is melted. Serve the enchiladas with your favorite toppings and enjoy!
These Green Chile Chicken enchiladas will make it’s way to your top weeknight rotation! They’re easy, flavorful and super delicious a dish the whole family will love!
More weeknight meals
If you make these Green Chile Chicken Enchiladas, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Green Chicken Enchiladas
- 2 chicken breast boneless, skinless
- 1/2 yellow onion sliced
- 4-6 cloves of garlic
- 1/2 green bell pepper sliced
- 8 oz can of green Chile enchiladas sauce
- 1 can cream of chicken soup
- 1/4 cup salsa verde salsa
- 1 tbsp Mccormick Roasted Chipotle Seasoning
- 1/2 tbsp cumin
- 1 tsp Chile powder
- 1 tsp garlic powder
- 1 tsp chicken bouillon optional
- 1/4 tsp kosher salt
- 2 cups Colby Jack Cheese shredded
- Flour tortillas
- 1 tbsp chipotle sauce optional
- 1/4 cup cilantro chopped
- 1 Avocado
- sour cream or yogurt
- Preheat oven to 400 degrees. In a bowl, season chicken breasts with Mccormick roasted chipotle seasoning, cumin, Chile powder, onion powder, garlic powder and a pinch of kosher salt
- Add seasoned chicken breast to a baking sheet with garlic cloves and sliced onions. Drizzle some olive oil over the chicken and veggies. Sprinkle a little seasoning to the veggies and toss. Cover and roast for about 40 minutes. Half way through flip the chicken, I added slits to check the chickens progress. Cook for an addition 10 minutes uncovered.
- While chicken cooks, in a bowl combine green enchilada sauce, salsa verde, onion powder, garlic powder, chicken bouillon, and cream of chicken soup. mix until throughly combined.
- Remove pan from the oven and shred chicken with a fork or a hand mixer.
- Add chicken mixture into a bowl, add 1/4 cup of enchiladas sauce and 3 tbsp of salsa verde. this makes the chicken mix juicy
- In a baking dish, layer about 1/2 cup of the enchilada sauce into the bottom of the baking dish.
- On a flat surface, spoon a little of the chicken & pepper mixture, top with cheese and roll tortilla, placing it seam side down, into the baking dish. Continue until the baking dish is full. Top the remaining enchilada sauce then top with cheese. (if you have remaining chicken, feel free to sprinkle that on top of the enchilada sauce. Before the cheese.)
- Bake enchiladas for about 20 minutes or until the cheese is nice and melted.
- Allow enchiladas to cool before serving. Top with fresh cilantro, avocado, sour cream and Tapatio and enjoy!
Did you make it?
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