Texas-Style Chicken Enchiladas

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

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.

Crispy flour tortillas filled with shredded chicken, melted cheese, and smoky green chile sauce, baked to golden perfection. This Mexican chicken recipe, ready in about 60 minutes, pairs flour tortillas, chicken breast, and green chile sauce for a weeknight-friendly dinner. Each serving lands at about 410 calories and feeds 6, 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: 30 min Cook: 30 min Serves 6 Mexican cuisine 410 cal/serving

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Ingredients

8 large flour tortillas
1.5 lbs chicken breast
2 cups green chile sauce
1 cup cheddar cheese
1/2 cup diced onion
1/2 cup diced bell pepper
2 tbsp olive oil
3 cloves minced garlic
1 tsp cumin
1/4 cup milk

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Instructions

Step 1: Preheat oven to 375°F (190°C). Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup onion and 1/2 cup bell pepper, sauté 5 minutes until softened. Stir in 3 minced garlic cloves and 1 tsp cumin, cook 2 minutes.
Step 2: Add 1.5 lbs shredded cooked chicken (see note) and 1/4 cup milk. Simmer 5 minutes until chicken is heated through and mixture thickens. Remove from heat.
Step 3: In a bowl, mix 2 cups green chile sauce with 1/4 cup milk. Spread 1/2 cup sauce in a 9x13 inch baking dish. Layer 4 tortillas, then top with 1/2 cup chicken mixture, 1/4 cup cheese, and 1/2 cup sauce. Repeat with remaining tortillas and chicken mixture. Top with remaining cheese and 1/2 cup sauce.
Step 4: Bake 25 minutes until tortillas are golden and cheese is bubbly. Let rest 10 minutes before serving.