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 developed and reviewed.

Corn tortillas filled with shredded chicken bathed in a roasted green chile sauce, baked until bubbly and topped with melted cheese. This Mexican-inspired chicken recipe, ready in about 50 minutes, pairs cooked chicken breast, shredded, onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.

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.