Green Chile Chicken Enchiladas — One Skillet, One Sauce, 40 Minutes
Eight flour tortillas packed with a garlicky, sour cream–spiked green chile chicken filling and baked under a double layer of melted Monterey Jack and Pepper Jack — the creamy green chile chicken enchilada casserole that comes together in one skillet in just 40 minutes.
Print
Pin
Servings: 8
Notes
Ingredients
- 1 tsp oil (olive, avocado, or vegetable)
- 3 garlic cloves, minced
- 20-oz can green chile enchilada sauce
- ½ cup sour cream, room temperature
- ½ cup fresh cilantro, finely chopped, divided (optional)
- 4-oz can mild green chiles
- 1-oz packet taco seasoning (low-sodium recommended)
- ½ lime, juiced
- 2–3 cups shredded cooked chicken
- 1 cup Monterey Jack cheese, shredded and divided
- 1 cup Pepper Jack cheese, shredded and divided
- 8 (8-inch) flour tortillas
- ½ cup chopped fresh tomatoes, for serving
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Heat the oil in a large skillet over medium heat. Add the minced garlic and stir for 1 minute until fragrant. Add the green chile enchilada sauce and stir for about 3 minutes until warmed through. Remove from heat completely.
- Stir in the sour cream, ¼ cup of the cilantro (if using), the can of green chiles, the taco seasoning, and the lime juice. Stir until fully combined and smooth.
- Spread ¼ cup of the sauce across the bottom of the prepared baking dish. Set aside ¾ cup of sauce in a small bowl for the topping.
- To the remaining sauce in the skillet, add the shredded chicken, ½ cup Monterey Jack, and ½ cup Pepper Jack. Stir until the chicken is fully coated and the cheese has melted into the mixture.
- Spoon about ½ cup of the chicken filling into the center of each flour tortilla. Roll snugly and place seam-side down in the baking dish. Repeat for all 8 tortillas.
- Pour the reserved ¾ cup sauce evenly over the top of all the enchiladas. Sprinkle the remaining ½ cup Monterey Jack and ½ cup Pepper Jack over the top.
- Cover with aluminum foil and bake on the middle rack for 15 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is fully melted and golden. Cool a few minutes before serving.
- Top with the chopped tomatoes and remaining ¼ cup fresh cilantro. Serve with sour cream and taco sauce if desired.
- Room-temperature sour cream: Essential. Cold sour cream can break the sauce. Pull it out 20 minutes before cooking.
- Low-sodium taco seasoning: Strongly recommended to avoid an overly salty dish when combined with canned enchilada sauce.
- Corn tortillas: Warm in a damp paper towel in the microwave 30–60 seconds. Use about 12 smaller tortillas.
- Make-ahead: Assemble up to 24 hours ahead, refrigerate covered, and add 10 extra minutes to bake time.
- Storage: Refrigerate 3–4 days. Freeze assembled (before saucing the top) for up to 2 months.