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A ceramic plate with a cheesy chicken enchilada resting on it - the enchilada is cut in half so the inside is revealed.

Green Chile Chicken Enchiladas (Small Batch)

Sara
A quick and easy recipe to make four creamy, cheesy chicken enchiladas with green chiles and salsa verde!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 enchiladas
Calories 336 kcal

Ingredients
 
 

  • 2 tsp. Avocado or Olive Oil
  • 1/2 cup chopped White or Yellow Onion
  • Salt to taste
  • 2 cloves Garlic minced
  • 1 cup Salsa Verde
  • 4 oz. Green Chiles
  • 1/3 cup Sour Cream
  • 2 tbsp. Whipped Cream Cheese
  • 2 tbsp. finely chopped Cilantro divided
  • 2 cups Shredded Rotisserie Chicken
  • 1 cup Shredded Colby Jack Cheese divided
  • 4 6" Flour Tortillas

Instructions
 

  • Cook the Onions and Garlic. Preheat the oven to 350 F. Heat 2 tsp. Avocado or Olive Oil in a nonstick pan over medium heat. Add 1/2 cup chopped White or Yellow Onion to the pan with a pinch of salt, and cook for 4-5 minutes softened. Stir in 2 cloves Garlic (minced) and cook for about 30 seconds.
    A skillet full of chopped onions.
  • Add Salsa Verde and Green Chiles. Stir the 1 cup Salsa Verde and 4 oz. Green Chiles into the onions and garlic. Turn the heat beneath the pan to medium-low, and let the sauce simmer for two minutes.
    A skillet full of green chile sauce.
  • Make it Creamy. Remove the pan from the heat, and stir in 1/3 cup Sour Cream, 2 tbsp. Whipped Cream Cheese, and half (1 tbsp.) of the fresh cilantro. Carefully reserve 3/4 cup of the sauce for pouring over the enchiladas later.
    A measuring cup held above a skillet full of creamy green chile chicken filling for enchiladas.
  • Complete the Filling. Stir 2 cups Shredded Rotisserie Chicken and half of the shredded cheese (1/2 cup) into the remaining sauce in the pan until everything is well blended.
    A skillet full of shredded chicken and cheese coated in a creamy green chile sauce.
  • Roll the Enchiladas. Spoon about 1/3 cup of the chicken mixture onto the center of one tortilla. Spread the mixture out so it creates a line down the center of the tortilla. Roll the tortilla up, and place it seam side down into a greased 8×8 baking dish. Repeat with the remaining filling and tortillas.
    A round flour tortilla with a line of shredded chicken mixture down the middle of it.
  • Bake the Enchiladas. Pour the reserved green chile sauce over the tops of the enchiladas, letting some of it fall down into the bottom of the baking dish. Sprinkle the remaining 1/2 cup of shredded cheese over the top of the enchiladas. Bake the enchiladas at 350 F for 25 minutes.
    Four chicken enchiladas covered in a creamy green chile sauce and shredded cheese resting in a dark square pan.
  • Serve! Once the enchiladas are fully baked, let them rest at room temperature for a few minutes before serving. Sprinkle the remaining cilantro over the top of them for garnish, and serve hot!
    A cheesy chicken enchilada being lifted by a spatula out of a dark square pan.

Nutrition

Serving: 1enchiladaCalories: 336kcalCarbohydrates: 10gProtein: 30gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 110mgSodium: 899mgPotassium: 516mgFiber: 1gSugar: 6gVitamin A: 1416IUVitamin C: 9mgCalcium: 287mgIron: 1mg
Keyword Chicken Enchiladas with Green Sauce, Green Chicken Enchiladas, Green Chile Chicken Enchiladas
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