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 developed and reviewed.

Crispy flour tortillas filled with shredded chicken, melted cheese, and smoky green chile sauce, baked to golden perfection. This Mexican-inspired chicken recipe, ready in about 60 minutes, pairs flour tortillas, chicken breast, green chile sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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: 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.