Green Chile Enchiladas Recipe

Name: Green Chile Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Shredded Chicken (about 6 Breast Tenderloins); 3 whole Hatch Green Chiles; 4 Tablespoons Olive Oil, Divided; 1/4 cups Red Onion, Chopped; 1/2 teaspoons Black Pepper; 1/2 teaspoons Cayenne Pepper; 1/2 teaspoons Cumin; 1/4 teaspoons Garlic Powder; 1 pinch Salt; 3/4 cups Greek Yogurt (as Sour Cream Substitute); 12 whole Corn Tortillas; 1 cup Hatch Green Chile Salsa; 1- 1/2 cup Shredded Monterey Jack Cheese, Divided; 1 cup Whipping Cream; 1- 1/2 cup Chicken Broth; 1/2 teaspoons Black Pepper; 1/4 teaspoons Cumin

Servings: persons

1- 1/2 cup Shredded Chicken (about 6 Breast Tenderloins)
3 whole Hatch Green Chiles
4 Tablespoons Olive Oil, Divided
1/4 cups Red Onion, Chopped
1/2 teaspoons Black Pepper
1/2 teaspoons Cayenne Pepper
1/2 teaspoons Cumin
1/4 teaspoons Garlic Powder
1 pinch Salt
3/4 cups Greek Yogurt (as Sour Cream Substitute)
12 whole Corn Tortillas
1 cup Hatch Green Chile Salsa
1- 1/2 cup Shredded Monterey Jack Cheese, Divided
1 cup Whipping Cream
1- 1/2 cup Chicken Broth
1/2 teaspoons Black Pepper
1/4 teaspoons Cumin

1
1.
2
Boil the chicken until cooked through (about 15 minutes).
3
Once finished, shred the chicken.
4
2.
5
Meanwhile, roast the green chiles: Place on a baking sheet under the broiler until you see a few brown bubbles.
6
Repeat on the other side of the chile.
7
Once they are fully roasted, remove from oven and place in a plastic bag to sweat about 10 minutes.
8
This will allow you to peel the skins off more easily.
9
Peel the skins and de-seed the peppers.
10
Slice peppers into pieces about 1/4 wide and a couple of inches long.
11
3.
12
Heat 1 tablespoon of oil in a pan and saute onions until tender.
13
3.
14
In a bowl, combine shredded chicken, onions, spice, and yogurt.
15
Mix well.
16
4.
17
Heat remaining 3 tablespoons of oil in a pan and lightly fry tortillas.
18
5.
19
To assemble the enchiladas: Lightly cover the bottom of a 9X11 casserole dish with a layer of the green chile salsa.
20
Place the rest on a plate and lightly coat each tortilla in the salsa before filling with the mixture.
21
On the tortilla, place a generous spoonful of the chicken mixture, 2-3 roasted green chile pieces and sprinkle with cheese.
22
Roll tortilla and place in dish with seam side down.
23
6.
24
For the sauce, whisk together the whipping cream, chicken broth and spices.
25
Pour sauce over top of the enchiladas.
26
7.
27
Sprinkle the remaining cheese on the top of the enchiladas covered in sauce.
28
8.
29
Bake at 350 degrees F for 30 minutes, or until cheese on top is bubbly.

833

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1- 1/2 cup Shredded Chicken (about 6 Breast Tenderloins), 3 whole Hatch Green Chiles, 4 Tablespoons Olive Oil, Divided, 1/4 cups Red Onion, Chopped, and more.

Yes, Green Chile Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Chile Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions