Chicken + Green Chile Enchiladas

Mexican food is easily one of my favorite genres of food. I could eat it everyday and in fact we do a Mexican dinner at least one night a week. We usually do tacos but I wanted to switch things up and make enchiladas. I had a packet of ground chicken I was going to stuff peppers with but that didn’t move me so I instead used it to create these enchiladas. They were so easy and so good. As far as enchilada sauce goes I swear by the Frontera brand- both their green and red sauce are amazing. These reheat well so enjoy the leftovers if there are any!

Chicken + Green Chile Enchiladas

Chicken + Green Chile Enchiladas

Course: Main Course
Cuisine: Mexican


  • 1 lb. Ground Chicken
  • 1/2 White Onion, diced
  • 1 can Green Chiles, diced and slightly drained
  • 1 packet Taco Seasoning (I either make my own or love the Siete brand)
  • 1/2 cup Sour Cream
  • 1 tbsp Hot Taco Sauce
  • 2 cups White Cheddar or Monterey Jack, shredded
  • 2 packets Frontera Red Enchilada Sauce (trust me, it's the best sauce!)
  • Flour Tortillas
  • Pickled Jalapeños
  • Pico de Gallo, Diced Tomatoes, Avocado for garnish


  • In a skillet add olive oil and sauté the onion about 5 minutes. Add in the ground chicken and cook until no longer pink.
  • Add taco seasoning, green chiles, and 3/4 cup water.
  • Let simmer for a few minutes until most of the water evaporates.
  • Stir in 1/2 cup sour cream, hot sauce and 1/2 cup shredded cheese.
  • In a baking dish cover the bottom with the enchilada sauce.
  • Take a flour tortilla and spoon in chicken mixture, roll up, and place in baking dish. Repeat this step until all meat is used. It should make about 8 enchiladas.
  • Cover the enchiladas with second packet of sauce and sprinkle cheese all over.
  • Bake at 350°F for about 30 minutes until cheese is bubbly. T
  • Top with pickled jalapeños, tomatoes and avocado if desired.

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