Best Green Chile Sour Cream Chicken Enchiladas Recipe

I am so excited to be joining in on this week’s recipe hop. I am ALWAYS in search of some delicious, easy and budget friendly recipes for dinner around here, so I am SO glad that Marty decided we needed to do a fun recipe share. 🙂 Do you cook dinner every night? I used to be super diligent about cooking at home, and as the kids have gotten older and schedules have gotten crazier, we find ourselves eating out more and more. This last many months has been a great re-set for our family with lots of time together and at home, we have started cooking a lot more. For the first few months of the pandemic, we didn’t eat one meal out. It was a record for us! Many of you know that Andy left for a mission in September. I tried working with him on things to cook, but I also decided it would be fun to make some recipe videos for him so he could cook along with me. This Green Chile Sour Cream Chicken Enchilada recipe was his number one request, he loves them SO much! This enchilada recipe is SO easy anyone can make it…trust me…if an 18 year old boy that has never lived away from home before can make them, so can you! 😉 

Green chile sour cream chicken enchiladas recipe

I am going to get hungry just talking about these creamy, delicious enchiladas. I usually make two pans of these because they disappear so quickly in our house. We love to serve them with rice and beans and on Andy’s birthday (he always requests these on his birthday!) I make his favorite Tres Leches cake for dessert. 

When it comes to the chicken in these enchiladas, I like to use a rotisserie chicken from Costco for the meat. They are so inexpensive, and the meat tastes amazing, so it just makes these even yummier and faster to make! For $5 you get plenty of meat for these enchiladas…and it’s already cooked! You cannot beat that!

Green chile sour cream chicken enchiladas

When I use the rotisserie chicken instead of boiling and shredding my own chicken breasts, I just pull it off the bone and cube the meat quickly before mixing it in with the cheese and chiles to make the filling.

Green chile enchilada filling

We prefer Las Palmas green enchilada sauce, but you can use any green sauce that you like. Instead of greasing my pan, I just add a few tablespoons to the bottom of the pan before I layer in the enchiladas. I’m extra lazy and like to use disposable pans so I don’t even have to do dishes! 😉

Green chile enchiladas pan

These Green Chile Sour Cream Chicken Enchiladas are great for a crowd! We had four hungry teenage boys staying with us for a week this last summer and I was able to make the enchiladas before we left for a day of boating (I left the sauce and cheese off of the top until I was ready to bake). I simply popped them in the fridge while were gone, and once we got home I poured the enchilada sauce on top, added the cheese and put them right in the oven. They needed to cook for just a bit longer since they started out cold, but it was so nice to not have to make dinner after a long day on the lake. 

Green chile enchiladas

I don’t know about the people in your house, but my people are super finicky about left overs. They hardly get eaten unless they re-heat and taste as good on day 2 as they did the night before. Well, these enchiladas re-heat wonderfully! We don’t have any complaints when it’s time for leftovers with these! 🙂 

Green chile sour cream chicken enchiladas

If you have a few extra minutes I highly recommend whipping up this amazing Salsa Fresca to serve with the Green Chile Sour Cream Chicken Enchiladas. The freshness of the salsa with the creamy enchiladas is perfection!

Alright, are you ready for this delicious recipe? Here you go! 🙂

Apple, Pecan & Goat Cheese Salad with Maple Dijon Vinaigrette

easy and delicious fall salad recipe

Ingredients

  • 3-4 Cups of Mixed Greens
  • 1 Apple, sliced (I like a Granny Smith or Honey Crisp)
  • 1 Pear, sliced
  • 4oz crumbled Goat Cheese
  • 3 strips of cooked and crumbled bacon (or fresh bacon bits)
  • 1/4 small Red Onion, sliced
  • 1/3 cup of candied Pecans
  • 1/4 cup of Dried Cranberries

Instructions

  • Add the mixed greens to a large bowl or plate.
  • Top with dried cranberries, candied pecans, goat cheese, sliced apples, pears, red onion and cooked bacon.
  • When ready to serve, drizzle salad with the Maple Dijon Vinaigrette and toss.
    Looking for more great Mexican recipes and dessert ideas?  Check out some of my most popular recipe posts:

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    Have fun hopping around and enjoying all of the other amazing recipes!

     

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    Tammy

    Tammy

    Owner at Pink Peppermint Design
    Tammy Mitchell is the founder and creative director of lifestyle blog pinkpeppermintdesign.com. Along with being a homeschooling mom of two kiddos, she is also an in-demand prop and event stylist, photographer, interior and graphic designer. Here on Pink Peppermint Design, she aims to share creative DIY projects, easy entertaining and gift ideas, inspiring interiors and events, as well as her life, with thousands of readers every month. She lives in Southern California, with her husband and two children.
    green chile sour cream chicken enchiladas recipe

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