Green Chile Chicken Enchiladas

Because my love for green chile goes to infinity and beyond, and living in New Mexico has taught me things!! Things I HAVE to share with the world!

This is probably the most difficult looking, yet easiest, most satisfying dish you’ll find yourself making! Do NOT be discouraged by the looks of this. It is too easy to pass up and too simple to reach these amazing flavors.

I know most of you saw it on my instagram, but now, see for yourself here!

Green Chile Enchilada


  • 1 medium onion, chopped
  • 2 garlic cloves, finely chopped
  • 2-3 chicken breasts
  • 2 28oz cans of green enchilada sauce
  • 1 cups of low fat shredded mexican cheese or a mix of cheddar cheese
  • Salt and pepper to taste
  • Fresh Cilantro leaves to taste
  • 2 roma tomatoes, chopped
  • Non-fat Green yogurt or sour cream to taste

Spice things up! Totally optional but really encouraged to add in:

  • 1-2 teaspoons Cumin
  • 1-2 teaspoons Yellow Curry
  • 1/2-1 teaspoon Paprika (If you use smoked paprika, it definitely adds to the flavor profile)
  • Ground black Black Pepper
  • 1-2 green roasted chiles (canned is acceptable)
  • 1/4-1/2 teaspoon GROUND red pepper or chili powder if you don’t have the green Chile and like a bite ?
  • 7-8 corn or flour tortillas (your choice)


  1. Sautee onion with garlic in a large sauce pan with a 2 tablespoons of olive oil over medium heat. Allow onions to caramelize nicely.
  2. Add another tablespoon of olive oil and begin to sear the chicken, about 2-3 minutes per side, while it achieves a nice brown color. The caramelized onion and garlic will make this amazing.

3. Pour enchilada sauce in pan (leaving about 1/2 cup to pour in baking casserole when done) and allow chicken to “poach” and acquire flavor and cook through as the sauce thickens over medium heat, stirring occasionally.

4. Within 7-8 minutes, remove chicken breast from sauce and shred it. Return the shredded chicken to the sauce and add the spices. Allow another 5 minutes for the flavors to incorporate.

5. Add shredded cheese and fresh cilantro and TASTE! So you love it? Does it need anything else? You’ll be the judge. This “concoction” should now be nice and thick enough to stuff your tortillas!

6. Pour enchilada sauce in casserole to avoid tortillas from sticking to the bottom.

7. Spoon enchilada filling into one tortilla at a time. Roll the tortilla and place them with the seam side down. Repeat until out of enchiladas, stacking enchiladas next to each other.

8. Cover the top of the enchiladas with remaining green enchilada sauce. Sprinkle enchiladas with the rest of the cheese. Cover dishes with aluminum foil and place in oven at 350 F for 40-45 minutes (until cheese is bubbling). Then take foil off and cook for an additional 10-15 minutes.

9. Add fresh cilantro as a garnish on top of enchiladas, and spoon some greek yogurt or light sour cream on the side with the chopped tomatoes.

ENJOY! It is really one of the easiest recipes I’ve got packing an amazing punch of taste!


Xo, Ana

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  1. Taylor Elbracht says:

    Hey there! I watched your Instagram story and I thought I saw you put a can of tomatoes with fire roasted Chile’s but I don’t see it on the ingredient list. Just wondering if you did use one of those?
    Thanks 🙂

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