Chicken Enchiladas with Green Chile Sauce

Chicken Enchiladas with Green Chile Sauce

I just LUVVV me some lip smackin’ spice packin’ Mexican food at least once a day. (Unfortunately, caloric content strictly prohibits any such binging, but it’s not a crime to dream, folks.) So when I convince myself that a “cheat day” has been well-earned, this Chicken Enchiladas With Green Chile Sauce recipe is at the top of my dinner list.

Just an FYI: your family will beg you to make these over and over. This obviously means you’ll accumulate significant leveraging rights with said family:

He: “Hey darling, it’s been awhile since you made those chicken enchiladas. They’re my favorite.” 

She: “Great idea; I’ll make those for dinner tonight.” 

He: “That would be awesome!” (Hugs, kisses …) 

She: (As he is walking away …) “Oh, sweetheart — while I’m in the kitchen making your favorite meal, would you mind making dinner reservations for us at Bleu Boheme this Saturday evening?”

He: “Ummmm … sure …” 

Chicken Enchiladas with Green Chile Sauce

(Serves 6) 

Bake chicken enchiladas in a 350 degree oven

  • 12 flour tortillas
  • 1 cooked rotisserie chicken, meat shredded (about 1-1/2 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons vegetable or canola oil
  • 1 yellow onion, diced
  • 1 jalapeño, seeded and minced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • kernels from 1 ear of corn (or 1/2 cup frozen corn)
  • 4-ounce can of diced mild green chiles
  • 8-ounce can low-sodium black beans, rinsed and drained (optional)
  • salt & pepper to taste
  • 1/4 cup cilantro pesto (1/2 cup chopped cilantro leaves can be substituted)
  • 15-ounce can of Hatch Green Chile Enchilada Sauce
  • 1/4 cup sour cream + more for serving
  • 8 ounces shredded Mexican Cheese blend, or Monterey Jack cheese
  • 4 ounces crumbled Queso Fresca Cheese

Other “optional” goodies and garnishes that send these enchiladas into addictive mode:

  • 1/4 cup sliced black olives
  • Fresh cilantro leaves
  • 1/4 cup chopped green onions
  • 1 avocado, pitted and sliced
  • lime wedges
  • Sour Cream
  • Cholula Sauce

If using uncooked flour tortillas (highly recommended – they’re just better), cook them according to package directions.

Coat a 9″x13″ baking pan with cooking spray. Pour most of the Green Chile Enchilada Sauce into a round pie plate or other shallow pan.

Add garlic and jalapeño to sautéed onions

Preheat your oven to 350F degrees. In a large skillet, add the vegetable oil and heat over medium-high flame. Add the onion and sauté until beginning to soften, about 5 minutes. Reduce the heat to medium. Add the garlic and jalapeño, and sauté another 2-3 minutes. Stir in the seasonings.

Add shredded chicken to the onion mixture and season with salt and pepper

Add the shredded chicken to the onion mixture, and blend thoroughly.

Add the corn, green chiles and seasonings to enchilada stuffing mixture

Fold the corn, diced green chiles, and black beans into the chicken and onions, stirring carefully to incorporate. Taste for seasoning and adjust with salt and pepper, if needed. Remove from the heat, and stir in the cilantro pesto (or cilantro leaves, if using).

Place about 2/3 cup of stuffing in the center of each tortilla

Dredge a tortilla into the enchilada sauce, then transfer it to the baking pan. Using a spatula, smear about 1 tablespoon of sour cream along the center of the tortilla. Scoop 5-6 ounces (about 2/3 cup) of the chicken enchilada mixture, and spread it along the center of the tortilla over the sour cream. Roll up the tortilla, and continue this process, filling the pan with the remaining 11 tortillas.


Pour the remaining sauce over the top of the enchiladas, using a rubber spatula or spoon to evenly cover them with the sauce. Top the enchiladas with shredded Mexican cheese blend, then follow with the Queso Fresca and black olives.

Chicken Enchiladas with Green Chile Sauce

Slide into the oven and bake for 35-40 minutes, or until the cheese is brown and enchiladas are bubbling. Remove from the oven, and cool for 10 minutes. Sprinkle cilantro leaves and chopped green onions over the enchiladas. Serve them accompanied with sour cream, sliced avocados, lime wedges and that holy grail of condiments — Cholula Sauce.

Down here in San Diego where we hover just above the Mexican border, there are countless Mexican restaurants serving authentic and delicious native dishes. If you’re in the area and craving some savory, spicy mexicano goodness, here are a few of my favorites:

Oscar’s Mexican Seafood – three locations, but my favorite is on Turquoise Street. (That Surf & Turf taco is insane, and so are their house-made sauces and salsas!)

Karina’s Mexican Seafood – several locations. (Alas, I’m addicted to the Stuffed Avocados with Mixed Ceviche.)

Común Kitchen & Tavern – East Village. (Did someone say, “carnitas tacos?” Git in mahh belly!)

Sarita’s Taco Shop – Spring Valley. (Famous for their rolled tacos, but I’m partial to the pollo asada and pollo adobado tacos.)

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