These Green Chile Chicken Enchiladas make a great comforting weeknight meal. They are creamy, tangy and full of flavour. This recipe is easy to make, whether you use pre-cooked chicken breasts or rotisserie chicken. These chicken enchiladas were topped with a quick homemade green chilli sauce. It takes 10 minutes to prepare and packs more flavour than canned enchilada sauce.


For these enchiladas, I prepared a few chicken breasts in a skillet. However, you can also use rotisserie chicken breasts or canned chicken breasts to cut down on time. For the enchilada filling, you will need approximately 2 cups of chopped and cooled chicken.


You can add more vegetables to your enchilada filling if you wish. You can make more enchiladas, maybe 16, to compensate for the increased volume. Or reduce the meat by half. These green chile chicken Enchiladas would be great with zucchini, spinach and frozen corn.

You can also add some vegetables to your side dish to balance the meal. 😉


Many delicious side dishes can accompany these enchiladas. These side dishes are great:

  • Charred Corn, Zucchini and Zucchini Salad
  • Cumin Lime Sweet Roasted Sweet Potatoes
  • Quick Seasoned Black Beans
  • Avocado and Warm Corn Salad
  • Cumin Lime Coleslaw
  • Cucumber and Black Bean Salad
  • Sweet Corn Salsa


These enchiladas would be considered “medium” spicy. Pepper jack cheese has spicy peppers and a little cayenne pepper. I used it in the filling. Your enchiladas will taste spicier if you use canned green chiles, which are used to make the enchilada salsa.

These enchiladas can be made milder by substituting Monterey Jack cheese for pepper jack cheese.


These green chile chicken Enchiladas are a delicious combination of creamy, cheesy chicken and corn tortillas. They’re topped with homemade sauce.

Prep time: 25 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 10 minutes



  • 12 6-inch corn tortillas ($0.68)
  • 1/2 Tbsp of cooking oil ($0.02)
  • 1 lb. 1 lb.
  • 1/2 cup sour cream ($0.22)
  • 8 oz. 8 oz.
  • Two sliced green onions ($0.20).
  • 1/2 teaspoon garlic powder ($0.05).
  • 1/4 tsp cayenne pepper ($0.03)
  • 1/2 tsp ground cumin ($0.05
  • 1/2 tsp salt ($0.02)


  • 2 4oz. cans diced green chiles ($1.58)
  • 2 Tbsp of cooking oil ($0.16)
  • 2 Tbsp all-purpose flour ($0.02)
  • 1 tsp ground cumin (0.10)
  • 1/2 teaspoon garlic powder ($0.03)
  • 1/4 teaspoon onion powder ($0.02)
  • 1 cup of water (0.00)
  • 1/2 tsp salt ($0.02)


  • Heat a large skillet on medium-high heat. Toast the tortillas on medium heat for about 30-60 seconds or until golden brown on the edges. To prevent them from drying out, stack the tortillas on a plate.
  • Reduce the heat to medium and add the oil. Stir to coat the skillet. Cook the chicken breast for 5-7 minutes or until it is cooked through (165oF internal temperature). Let the chicken breast cool on a cutting board.
  • Start the green chile sauce while the chicken is cooking. Blend the two cans of diced green chillies (with liquid) in a blender until smooth.
  • Combine the flour, cooking oil, cumin, and garlic powder in a small saucepan. Mix well and let it bubble for a few minutes. Continue to stir the mixture for about 1 minute after it has bubbled.
  • Add the water and the pureed green chillies to the saucepan and stir to combine. Let the sauce simmer for a few minutes, stirring frequently. Turn off the heat and add 1/2 teaspoon salt to the sauce. Place the sauce in a bowl.
  • Pre-heat the oven to 350oF. In a large bowl, combine the sour cream with half the shredded pepper Jack, the chopped green onions, garlic powder and salt. The chicken should be chopped finely. Add it to the bowl along with the rest of the ingredients. Mix everything.
  • Assemble the enchiladas. Place 1/4 cup of the prepared filling in the middle of each tortilla. Roll it up and close it. Place the tortillas, seam-side down, in a casserole dish.
  • Spread the green chile enchilada marinade over the enchiladas. Top with remaining shredded pepper jack cheese. Bake for 30 minutes or until sauce bubbles around the edges. Serve immediately


*Pre-cooked chicken can be used if desired. This price is for organic chicken breasts.


Serving: 2 enchiladas Calories: 434.9 kcal Carbohydrates: 23.7 g Protein: 29.27 g Fat: 24.67 g Sodium: 958.02 mg Fiber: 4.08 g

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