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Green Chile Chicken and Corn Enchiladas - Cozy, Zesty, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 corn tortillas (6-inch), warmed
  • 3 cups cooked shredded chicken (rotisserie works great)
  • 1 1/2 cups sweet corn kernels (fresh, canned, or frozen and thawed)
  • 2 cups shredded Monterey Jack or pepper jack cheese, divided
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (4–7 oz) diced green chiles or 1 cup roasted, chopped Hatch or Anaheim chiles
  • 1 can (10 oz) green enchilada sauce
  • 1 cup salsa verde
  • 1/2 cup sour cream (or Greek yogurt)
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • Fresh cilantro, chopped, for garnish
  • Sliced jalapeños (optional)
  • Lime wedges, for serving

Method
 

  1. Heat the oven: Set to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Make the sauce: In a bowl, whisk together the green enchilada sauce, salsa verde, and sour cream. Stir in lime juice and a pinch of salt. Set aside.
  3. Sauté aromatics: Warm olive oil in a skillet over medium heat. Add onion and cook until translucent, about 3–4 minutes. Stir in garlic for 30 seconds until fragrant.
  4. Build the filling: Add shredded chicken, corn, diced green chiles, cumin, smoked paprika, salt, and pepper to the skillet. Stir to combine and warm through, 2–3 minutes. Off the heat, mix in 1 cup of the shredded cheese.
  5. Warm the tortillas: Wrap tortillas in a damp paper towel and microwave for 30–60 seconds, or briefly pan-warm them, so they’re pliable.
  6. Assemble: Spread 1/2 cup of the sauce over the bottom of the baking dish. Fill each tortilla with about 1/4 cup of the chicken mixture, roll it up, and place seam-side down in the dish.
  7. Top and bake: Pour the remaining sauce evenly over the enchiladas. Sprinkle with the remaining 1 cup of cheese. Bake for 18–22 minutes, until bubbling and lightly golden at the edges.
  8. Finish and serve: Let rest 5 minutes. Garnish with cilantro and jalapeños if using. Serve with lime wedges.