Chile-Chicken Enchiladas: Authentic Mexican Recipe with Old El Paso®, Chicken and Avocado

Chile-Chicken Enchiladas

Chile-Chicken Enchiladas: Authentic Mexican Recipe with Old El Paso®, Chicken and Avocado
Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 8


Chile-Chicken Enchiladas
Chile-Chicken Enchiladas

Chile-Chicken Enchiladas are a delicious and flavorful Mexican dish that combines tender chicken, gooey cheese, and spicy green chiles all wrapped up in a warm tortilla and smothered in enchilada sauce. This dish is perfect for a family dinner or a casual gathering with friends.


Enchiladas have been a staple in Mexican cuisine for centuries, with the first known references to the dish dating back to the Mayan civilization. The dish has evolved over time, with different regions of Mexico adding their own unique twists and flavors. The addition of green chiles to the traditional chicken enchilada recipe adds a spicy kick and depth of flavor that is sure to please any palate.


How to prepare

  1. Preheat the oven to 350°F (177°C).
  2. Spread 0.5 cup of enchilada sauce over the bottom of an ungreased 13x9 inch (3 qt (2.84 liter)) glass baking dish.
  3. In a medium bowl, stir together the chicken, Monterey jack cheese, sour cream, and chiles.
  4. Spoon about 0.33 cup of the chicken mixture down the center of each tortilla. Roll up the tortillas and arrange them seam side down in the baking dish.
  5. Top the enchiladas with the remaining enchilada sauce. Sprinkle with cheddar cheese.
  6. Spray a sheet of foil with cooking spray and cover the baking dish with the foil, making sure the sprayed side is facing down.
  7. Bake for 35 minutes. Then, remove the foil and bake for an additional 5 to 10 minutes, or until hot and the cheese is melted.
  8. Top with avocado or green onions. If desired, serve with lettuce, chopped tomato, and additional sour cream.


  • For a vegetarian version of this dish, you can substitute the chicken with black beans or sautéed vegetables. You can also experiment with different types of cheese, such as pepper jack or queso fresco, for a unique flavor profile.

Cooking Tips & Tricks

To make the preparation of Chile-Chicken Enchiladas easier, you can use rotisserie chicken or leftover cooked chicken. Shredding the chicken before mixing it with the cheese, sour cream, and chiles will ensure that the filling is evenly distributed in each enchilada. Rolling the tortillas tightly and placing them seam side down in the baking dish will help prevent them from unraveling during baking.

Serving Suggestions

Chile-Chicken Enchiladas can be served with a side of Mexican rice, refried beans, or a simple green salad. Garnish with chopped cilantro, sliced avocado, or a dollop of salsa for added flavor.

Cooking Techniques

To make the enchiladas extra crispy, you can lightly fry the tortillas in oil before filling and rolling them. This will give the tortillas a golden brown color and a crunchy texture.

Ingredient Substitutions

If you don't have enchilada sauce on hand, you can use salsa or a homemade tomato sauce as a substitute. You can also swap out the green chiles for jalapeños or chipotle peppers for a spicier kick.

Make Ahead Tips

You can assemble the enchiladas ahead of time and refrigerate them until ready to bake. This makes them a great make-ahead meal for busy weeknights or entertaining guests.

Presentation Ideas

Garnish the enchiladas with a sprinkle of chopped green onions or fresh cilantro for a pop of color and freshness. Serve them on a colorful platter with a side of guacamole and tortilla chips for a festive presentation.

Pairing Recommendations

Chile-Chicken Enchiladas pair well with a cold Mexican beer, a fruity margarita, or a glass of chilled white wine. For a non-alcoholic option, try serving them with a refreshing agua fresca or hibiscus tea.

Storage and Reheating Instructions

Leftover Chile-Chicken Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and bake in a preheated oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Chile-Chicken Enchiladas contains approximately 400 calories. The calorie content may vary depending on the specific ingredients used and portion sizes.


Each serving of Chile-Chicken Enchiladas contains approximately 25 grams of carbohydrates. The majority of the carbohydrates come from the tortillas and enchilada sauce, with a small amount coming from the green chiles and sour cream.


Each serving of Chile-Chicken Enchiladas contains approximately 20 grams of fat. The fat content primarily comes from the cheese, sour cream, and enchilada sauce. To reduce the fat content, you can use low-fat cheese and sour cream, or omit the sour cream altogether.


Each serving of Chile-Chicken Enchiladas contains approximately 25 grams of protein. The protein comes from the chicken and cheese in the dish, making it a satisfying and filling meal.

Vitamins and minerals

Chile-Chicken Enchiladas are a good source of calcium, vitamin A, and vitamin C. The cheese provides calcium, while the green chiles and enchilada sauce contribute vitamin A and vitamin C.


Chile-Chicken Enchiladas contain dairy (cheese and sour cream) and wheat (tortillas), which may be allergens for some individuals. If you have allergies or dietary restrictions, be sure to check the ingredient labels and choose substitutions accordingly.


Chile-Chicken Enchiladas are a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. With a moderate calorie content, this dish can be enjoyed as part of a healthy and varied diet.


Chile-Chicken Enchiladas are a delicious and satisfying dish that is perfect for any occasion. With a flavorful filling, gooey cheese, and spicy green chiles, these enchiladas are sure to be a hit with your family and friends. Enjoy them with your favorite sides and beverages for a complete and satisfying meal.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Chile-Chicken Enchiladas. It was many years ago, when I was just a young girl living in a small village in Mexico. My abuela, my grandmother, was a renowned cook in our community and she had a vast collection of recipes that she had acquired over the years.

One day, as I was helping her in the kitchen, she pulled out a faded and stained piece of paper from a tattered old cookbook. She handed it to me, a mischievous glint in her eyes, and told me that it was time for me to learn how to make one of her most prized dishes - Chile-Chicken Enchiladas.

The recipe was a complex one, with many steps and ingredients that I had never heard of before. But my abuela was patient and kind, guiding me through each step with love and encouragement. She taught me how to roast the chile peppers over an open flame until they were charred and blistered, then peel off their skins to reveal the smoky flesh underneath.

Next, we simmered the chicken in a rich and flavorful broth, seasoned with garlic, onions, and a generous amount of spices. The smell that wafted through the kitchen was intoxicating, making my mouth water in anticipation.

Once the chicken was cooked through, we shredded it into tender pieces and mixed it with the roasted chile peppers, along with some tangy cheese and a dollop of sour cream. This mixture would become the filling for our enchiladas, wrapped in warm tortillas and smothered in a spicy red sauce.

As we assembled the enchiladas in a baking dish, my abuela shared stories with me about how she had learned this recipe from her own grandmother, who had passed it down through generations. She spoke of long hours spent in the kitchen, preparing meals for her large and boisterous family, and the joy that came from sharing food with loved ones.

Finally, we popped the dish into the oven and waited for the enchiladas to bake to golden perfection. The smell that filled the kitchen was heavenly, a tantalizing mix of spices and cheese that made my stomach growl in anticipation.

When the enchiladas were finally ready, my abuela and I sat down at the table to enjoy our creation. The first bite was a revelation - the tender chicken, the smoky chile peppers, the creamy cheese all melted together in a symphony of flavors that danced on my taste buds.

As we savored each bite, my abuela smiled at me, a twinkle in her eye. "You have learned well, mija," she said, her voice filled with pride. "This recipe has been in our family for generations, and now it is yours to cherish and pass on to the next generation."

And so, that day marked the beginning of my journey as a cook, learning the art of creating delicious meals that bring joy and comfort to those I love. The recipe for Chile-Chicken Enchiladas has become a staple in my kitchen, a reminder of the love and wisdom that my abuela passed down to me.

As I sit here now, many years later, preparing this dish for my own grandchildren, I am filled with gratitude for the gift of cooking that my abuela gave me. And as I take a bite of those delicious enchiladas, I can't help but smile, knowing that a piece of her lives on in every bite.


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