Baked Chicken Enchiladas with Roasted Green Chile Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken in smoky green chile sauce, rolled in soft tortillas and baked until bubbly. This mexican ready in about 50 minutes pairs Chicken breast, Roasted green chiles, Tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (14 ratings) Prep: 25 min Cook: 25 min Serves 4 Mexican cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. In a medium bowl, mix 1/2 cup roasted green chiles, 1/2 cup diced tomato, 1/4 cup chopped onion, 2 minced garlic cloves, 1 tsp cumin, and 1/2 tsp oregano.
  2. Step 2: Spread 1/4 cup enchilada sauce in the bottom of a 9x13 inch baking dish.
  3. Step 3: Place a tortilla on a flat surface, spread 2 tbsp green chile mixture over it, add 1/4 cup shredded chicken and 1 tbsp cheese. Roll tightly and place seam-side down in the dish.
  4. Step 4: Pour remaining enchilada sauce over rolled tortillas, sprinkle with 1/2 cup cheese, and bake for 20-25 minutes until cheese is melted and bubbly.

Frequently asked questions

How long does Baked Chicken Enchiladas with Roasted Green Chile Sauce take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Chicken Enchiladas with Roasted Green Chile Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.

Can I substitute ingredients in Baked Chicken Enchiladas with Roasted Green Chile Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Chicken Enchiladas with Roasted Green Chile Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Chicken Enchiladas with Roasted Green Chile Sauce?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes