Mom’s Green Enchiladas

Mom’s green enchiladas are always a big hit! They’re loaded with seasoned shredded chicken, sour cream, LOTS of cheese, and topped with a green chile sauce.

Mom's Green Enchiladas | lifemadesimplebakes.com

This is the last recipe in my “I need to share these Mexican inspired recipes on the blog because people keep asking for them” series. I’ve got two more delicious ones coming at you later this week, but for now, let’s talk enchiladas. While I absolutely adore red enchiladas, these green chile enchiladas have a special place in my heart. My mom would make these all of the time, and we always devoured them! They’re still a hit at our house, especially with my husband.

Mom's Green Enchiladas | lifemadesimplebakes.com

To start, you’ll need about a pound of seasoned shredded chicken. Rotisserie is a great option if you’re in a time crunch. If you’ve got some extra time, I highly recommend using a slow cooker or pressure cookie (hi Instant Pot!) to make your own. I’ve noted my recipe for the chicken down below, make sure to check it out!

Mom's Green Enchiladas | lifemadesimplebakes.com

For the filling you need THREE simple ingredients: chicken, cheese and sour cream. Again, shredded chicken is best. As far as the cheese goes, I prefer using a blend of cheddar and monterey jack. Now, I know people can be picky when it comes to sour cream, but I promise it’s delicious in this recipe and absolutely necessary. It makes the enchiladas extra creamy inside. You can use regular or light.

Mom's Green Enchiladas | lifemadesimplebakes.com

Roll ’em up and place them in a deep baking dish. Top with green enchilada sauce (Hatch is my favorite), cheese and sliced green onions. Cover with foil and bake for 30 minutes, then remove the foil and bake for 15 minutes or until the top gets a little crispy.

Mom's Green Enchiladas | lifemadesimplebakes.com

Let the enchiladas rest for 8 minutes before cutting and serving. Garnish with some freshly chopped cilantro for a little extra zing.

Mom's Green Enchiladas | lifemadesimplebakes.com

Serve these green enchiladas up with a side of rice and beans or chips and guac! They’ll disappear in no time! P.S. this is a great recipe to make ahead and bake several hours later, or even the next day! It’s also a great dish to bring to neighbors or those in need of a comforting meal :)

Mom's Green Enchiladas

Mom’s green enchiladas are always a big hit! They’re loaded with seasoned shredded chicken, sour cream, LOTS of cheese, and topped with a green chile sauce.

Ingredients:

For the filling:

  • 7-8 soft flour tortillas (soft taco size)
  • 3/4 c. sour cream (regular or light)
  • 3 c. shredded chicken (a little more or less won’t hurt)
  • 1 c. shredded cheddar and monterey jack blend

For the topping:

  • 1 (15 oz.) can green chile enchilada sauce
  • 1 1/2 c. shredded cheddar and monterey jack blend
  • 1/3 c. diced green onion
  • 2 tbsp. freshly chopped cilantro

Directions:

  1. Preheat oven to 350 degrees. Spray the bottom of a deep 9×13-inch pan with cooking spray, set aside.
  2. Spread about 1 1/2 tablespoons of sour cream into the center of each tortilla, top about 1/3 cup of chicken, then sprinkle with 2 tablespoons of cheese. Roll up (you don’t need to tuck the ends) and place seam down into the baking dish.
  3. Top with enchilada sauce, cheese and green onion. Wrap tightly with foil and place in the oven. Bake covered for 30 minutes, then remove the foil and continue baking for an additional 15 minutes or until the top gets crispy.
  4. Remove from the oven and allow to rest for 8 minutes before serving. Garnish with cilantro, if desired.
  • For the chicken: 4 medium boneless skinless chicken thighs + 1 large chicken breast. In the bowl of a slow cooker or Instant Pot, saute 1/4 c. diced yellow onion and 2 cloves minced garlic. Add chicken, 1/2 c. chicken broth, 2 tbsp. diced green chiles, 1 tsp. kosher sea salt, 1 tsp. chili powder, 1/2 tsp. paprika, 1/2 tsp. cumin, 1/2 tsp. coriander, 1/4 tsp. oregano, 1/4 tsp. crushed dried chipotle chiles. If using a traditional slow cooker, cook on low for 6-8 hours or high for 3-4. If using the Instant Pot, use the manual mode and pressure cook for 15 minutes. Shred with two forks and toss in about 3 tbsp. of the liquid.
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