Home » Casserole » Green Chile and Chicken Enchiladas

Green Chile and Chicken Enchiladas

I have always used the red sauce when making enchiladas for some reason. I think it’s just that’s what my family used and since I’m a person of habit, I just continued to follow suit. Well the other day when I was making out my menu I came across this enchilada recipe from the Pioneer Woman that uses green enchilada sauce. In her recipe, she states that you can use red sauce if you prefer, but I was feeling adventurous and decided to give the green sauce a try. Oh man! Am I glad I did! These enchiladas were awesome and that sauce just took them to an entire different level. I know we’re approaching the weekend of the 4th and enchiladas aren’t really “American” food, but make these ASAP! So delicious!


– 2-3 cans (15 ounce) green enchilada sauce, I used two but I think it would have been better with just a bit more sauce
– 9 corn tortillas
– 2 boneless, skinless chicken breasts
– cumin, for seasoning
– chili powder, for seasoning
– 1/4 cup olive oil
– 1 large onion, diced
– 3 cups shredded cheddar/Monterey Jack cheese
– sour cream, cilantro, and diced tomatoes for garnishing


Preheat oven to 350F.

Trim your chicken breasts and sprinkle both sides with chili powder and cumin. Heat up a large skillet with oil and fry them on both sides, about 8 minutes per side or so until the juices run clear and they are cooked through. Shred the chicken and set it aside.
Heat your tortillas up in the microwave for about 30 seconds or so until they are soft and pliable. You don’t want them breaking on you while you’re trying to roll them up.
Add a bit more olive oil to the same skillet you cooked the chicken in and add the onions. Sauté the onions until they are caramelized and have a nice brown color to them. Remove them to a plate and set aside.
Pour the cans of enchilada sauce into the same pan and heat the sauce up for a couple of minutes. Remove the sauce once it’s warm and now you can start the assembly!
Place about a cup or so of the enchilada sauce in the bottom of an 8×11-inch baking dish. I always line up everything I’m going to use to assemble my enchiladas in a line on my counter to make things easier. Start by dipping your corn tortilla into the enchilada sauce, coating both sides, then set it on a plate. Sprinkle some cheese down the center, followed by some chicken, and finally, some of the caramelized onions. Roll up tightly and place seam side down in your baking dish. Repeat with the rest of the tortillas.

Pour the remaining enchilada sauce over the top of your rolled up enchiladas, and top with the rest of the shredded cheese. Sprinkle some chili powder on the top for a bit of added flavor and some color.

Bake for 30 minutes in your preheated oven or until hot and bubbly. Let the enchiladas sit for about 10 minutes once you remove them from the oven so they can firm up a bit. Top them with sour cream, cilantro, and some diced tomatoes. I don’t know if I’ve divulged how much I ADORE cilantro, but I do, and it’s my absolute favorite herb ever!!! It’s absolutely amazing on these enchiladas!





















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