Rave Recipe: Green Chili Chicken Enchiladas

Most of us enjoy great food but the daily hustle and bustle can often put us in a menu rut, where we tend to either grab takeout (not the healthiest) or making the same meals over and over (boooring).

Because of this, we thought we would offer some delicious, easy to prepare recipes to expand your culinary go-to's.

Our first is a Best-of from Sunset Magazine: green chili chicken enchiladas. Simple, earthy, and delicious, their heat depends on the chiles you choose to use. The great thing about enchiladas is they are even better the next day! This is a great "make and bake" ahead meal that can be pulled out and reheated in the oven or microwave during the week. 

Photo: Sunset magazine

Photo: Sunset magazine

TOTAL TIME: 50 minutes

Makes 5 servings; 10 enchiladas (serving size: 2 enchiladas)


  • 1 1/4 pounds roasted skin-on New Mexico green chiles*, such as Hatch; or 10 oz. each roasted Anaheim and poblano chiles*
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 6 large garlic cloves, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 3/4 cups reduced-sodium or homemade chicken broth, divided
  • 10 corn tortillas (6 1/2 to 8 in. wide)
  • 2 cups coarsely shredded white cheddar or Monterey jack, divided
  • 2 1/2 cups shredded cooked chicken
  • Sour cream

How to Make It

  1. Roast chilis over a stovetop burner or under a broiler to blacken the skins. (And if you're sensitive to chiles, wear gloves when handling.) Peel, stem and seed chiles, then finely chop (mince Anaheims and poblanos, since they're sturdier). Preheat oven to 400°.

  2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes to blend flavors. Add 1 1/4 cups broth and simmer until reduced by one-third, about 10 minutes.

  3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 1/2 cups broth to a gentle simmer. Working with one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.

  4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.

  5. Pour chile sauce over enchiladas, leaving an inch or so bare at either end of the enchiladas if you like a bit of crunch, and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.

Cook's Notes

You'll need about half the meat from a roasted 2 1/2- to 3-lb. chicken. Baked enchiladas can be frozen for up to 1 month.