Go Back

Green Chile Chicken Enchiladas

Amanda Cooks & Styles
Serves 2-4 people
5 from 1 vote
Prep Time 5 mins
Cook Time 35 mins
Course Main Course
Cuisine Mexican


  • 2 cups shredded chicken
  • 1 1/2 cups green enchilada sauce
  • 8 corn tortillas king size
  • 1 cup jack cheese grated
  • 1 cup cheddar cheese grated
  • 1/4 cup sour cream
  • 3 tbsp cilantro
  • 1 avocado sliced


  • Preheat oven to 375 degrees.
  • Pour 1/2 cup enchilada sauce in the bottom of your baking dish and spread to evenly coat.
  • Mix cheddar cheese and jack cheese in a bowl.
  • Lay out 8 corn tortillas and spread about a tablespoon of sour cream in each tortilla. Evenly distribute shredded chicken amongst the tortillas. Finally, sprinkle with about 1-2 tablespoons of mixed cheese leaving about 3/4 cup of cheese for topping.
  • Roll enchiladas up and place seal side down in the baking dish. Top enchiladas with remaining green enchilada sauce and sprinkle top with remaining cheese.
  • Bake enchiladas uncovered for 30-35 minutes until bubbly and cheese is melted.
  • Serve enchiladas with sliced avocado and a sprinkle of fresh cilantro (optional).
Keyword chicken enchiladas, green chile chicken enchiladas