Kitchen notes · a little help before you start
Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas brings together corn tortillas, chicken breast, and sour cream. Have the lid or covering ready before you need it. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Mexican
- Cooking method
- Baked & roasted
- Preparation & total time
- Prep: 16–30 minutes · Total: over 60 minutes
- Dish type
- Tacos
A few quick notes
1. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
2. Get the oven ready first
Start with the oven-preheating step in the recipe. Then use the preparation steps that follow to get the food ready for the hot oven.
3. Stay with the stirring step
Keep this part of the cooking within reach rather than leaving the pan. The method asks for regular stirring, so get the next ingredients ready before that step begins.
Get to know the ingredients
Corn tortillas
Look at how this ingredient comes into the method: Once hot, toast the tortillas for 30-60 seconds on each side, or until browned on the edges (no oil needed).
Chicken breast
Look at how this ingredient comes into the method: Add the chicken breast and cook for about 5-7 minutes on each side, or until cooked through (165ºF internal temperature).
Sour cream
Look at how this ingredient comes into the method: Add the sour cream, half of the shredded pepper jack, sliced green onions, garlic powder, cumin, cayenne and salt to a large bowl.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Green Chile Chicken Enchiladas
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve hot. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Get the blending equipment ready
There is a blending step in this method. Set up the appliance called for and follow its instructions along with the recipe, including any cooling or handling directions before blending.
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
A few questions you might have
What should I get ready before starting?
Set out the skillet, blender, pot, and oven. Read the first preparation step before you get going: Heat a large skillet over medium-high.
Which little step is worth remembering?
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
What check should I look for as it cooks?
Keep this part of the method in view: Add the chicken breast and cook for about 5-7 minutes on each side, or until cooked through (165ºF internal temperature).
Is there another preparation step to plan for?
There is a blending step in this method. Set up the appliance called for and follow its instructions along with the recipe, including any cooling or handling directions before blending.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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