Range Cafe-Inspired Green Chile Chicken Enchiladas

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Corn tortillas filled with shredded chicken bathed in a roasted green chile sauce, baked until bubbly and topped with melted cheese. This Mexican chicken recipe, ready in about 50 minutes, pairs cooked chicken breast, shredded, onion, diced, and garlic cloves, minced for a weeknight-friendly dinner. Each serving lands at about 480 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 "Build a week of meals around this recipe" 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.

Prep: 15 min Cook: 35 min Serves 4 Mexican cuisine 480 cal/serving

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Ingredients

2 cups cooked chicken breast, shredded
1 cup roasted green chiles, peeled and chopped
1/2 cup onion, diced
2 garlic cloves, minced
2 tbsp vegetable oil
2 tbsp all-purpose flour
2 cups chicken broth
1/2 cup sour cream
1 tsp salt
1/2 tsp black pepper
10 corn tortillas
1 1/2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese

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Instructions

Step 1: Preheat oven to 375°F. In a saucepan, heat 2 tbsp vegetable oil over medium heat. Add 1/2 cup diced onion and 2 minced garlic cloves, sautéing for 4 minutes until softened.
Step 2: Stir in 2 tbsp all-purpose flour and cook for 1 minute, then gradually whisk in 2 cups chicken broth, 1 cup chopped roasted green chiles, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 8-10 minutes until sauce thickens.
Step 3: Remove sauce from heat and stir in 1/2 cup sour cream until smooth.
Step 4: Lightly warm 10 corn tortillas to make them pliable. Dip each tortilla into the green chile sauce, fill with 1/4 cup shredded chicken, then roll tightly and place seam-side down in a 9x13-inch baking dish.
Step 5: Pour remaining sauce evenly over the filled tortillas. Top with 1 1/2 cups shredded cheddar cheese and 1 cup shredded Monterey Jack cheese.
Step 6: Bake uncovered for 20-25 minutes until cheese is melted, bubbly, and lightly browned. Let cool for 5 minutes before serving.