Green Chile Chicken Enchiladas with Red Chile Corn Tortillas is a vibrant, flavor-packed dish that combines the warmth of green chile chicken filling with the boldness of homemade red chile tortillas. What I love about this recipe the most is that it brings together the rich flavors of New Mexican and Southwestern cuisine. It delivers a beautiful balance of creamy, spicy, and earthy notes in each bite, and that’s what we really want, right? These enchiladas celebrate both flavor and color, and it’s perfect for family dinners, al fresco parties or just any festive occasions. If you want to impress your loved ones, this is the recipe you are looking for.
This enchilada filling is combined by both tender chiken that has been shredded and mixed with green chiles, and decadent and rich creamy sauce that combined the whole mixture together. The mild heat of the green chiles, combined with a hint of garlic and spices, adds depth and a subtle smokiness, while the creamy sauce keeps the filling moist and flavorful.
I assure you that as you take a bite, the filling of this enchiladas offers an unforgettable experience. I love to learn and make my mom’s recipes and as my mom used to say: ,,In every bite you will feel the spicy filling and creamy sauce all combined together forming a rich flavor”.
Once assembled and baked until perfection, these enchiladas become irresistibly creamy and gooey, with the red chile tortillas softening slightly as they soak up the sauce. Serve them with a sprinkle of cheese, a handful of fresh cilantro, and perhaps a squeeze of lime for an extra burst of freshness. Green Chile Chicken Enchiladas with Red Chile Corn Tortillas is a dish that brings comfort, color, and bold flavors to the table—ideal for anyone craving a taste of the Southwest.
Why I love this recipe:
Green Chile Chicken Enchiladas with Red Chile Corn Tortillas are bursting with layers of flavor, from the smoky, slightly spicy tortillas to the creamy, tangy green chile sauce. It’s a satisfying, colorful dish!
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Variations of the recipe:
Swap the chicken for shredded beef or pork, or add black beans and corn for a heartier filling. If you prefer a softer texture, you can also use flour tortillas.
Serving suggestions:
Serve with Mexican rice, refried beans, and fresh cilantro. A drizzle of crema and sliced avocado on top make perfect garnishes.
Storage & Freezing:
Store in the fridge for up to 3 days. For more extended storage, freeze the assembled enchiladas (without sauce) for up to 2 months; add sauce and bake when ready.
Green Chile Chicken Enchiladas
Ingredients
- 2 1/2 cups cooked shredded chicken
- 2 cups sharp cheddar cheese shredded
- 4 oz can green chiles
- 3/4 cup sour cream
- 1/2 tsp salt and pepper
- 20 oz green chile enchilada sauce
- 12-14 small red chile corn tortillas
Instructions
Preheat the Oven:
- Set your oven to 350℉.
Prepare the Filling:
- In a bowl, combine the chicken, 1 cup of cheese, green chiles, sour cream, salt, and pepper. Mix until well blended.
Prep the Baking Dish:
- Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
Heat the Enchilada Sauce:
- In a small pot, bring the enchilada sauce to a boil over the stove.
Assemble the Enchiladas:
- Working one tortilla at a time, dip it into the hot enchilada sauce to coat. Add 2–3 tablespoons of the chicken mixture to the center of the tortilla, roll it tightly, and place it seam-side down in the prepared baking dish. Repeat until the dish is full.
Top and Bake:
- Pour the remaining enchilada sauce over the rolled tortillas, spreading evenly. Sprinkle the remaining cheese over the top.
Bake:
- Place the dish in the oven and bake for 25–30 minutes, until the cheese is melted and bubbly.
Serve:
- Remove from the oven and serve warm. Enjoy!
