Green Chile Enchiladas

By: Marcos Ramirez

Green Chile Enchiladas (Medium Spicy)


When going to a Mexican restaurant with friends there is one item that I always order, and my friends always want to try. Enchiladas which is a very popular dish in Mexico and is prepared differently depending on the tradition, region, and country. In Mexico there are usually two types red or green depending on the peppers used to make the sauce. Mexican enchiladas are traditional spicy, enchilada literal meaning is spicy. When making Green Chile Enchiladas you traditionally use homemade corn tortillas from masa (dough made from corn flour), spicy peppers, and other vegetables to make the sauce and incorporates shredded chicken. Traditional enchiladas compared to the American version has more ingredients, is more complicated and time consuming. For these reasons I modified one of my family’s recipes to make a fast and simple version of traditional Mexican Green Chile Enchiladas that is just as delicious and nutritious. This recipe can easily be made gluten free by using gluten free cream of mushroom.

Recipe and Directions


  • Sauce pans
  • Blender
  • 9×9 glass baking dish
  • Aluminum foil
  • Knife & cutting


  • 1 Ib chicken breast, cooked & shredded
  • ½ – 1 cups Monterrey jack cheese, shredded
  • Green chile sauce
    • 2 jalapenos
    • 1 – 1 ½ Roma tomato
    • ½ medium onion
    • ½ green bell pepper
    • 1-2 garlic cloves
    • 8 – 10 oz cream of mushroom
    • ½ cup water
  • 8-12 corn tortillas
  • Salt
  • Sour cream, side or topping (optional)



  1. In water simmer chicken breast for 15 to 20 minutes or until it reaches 165 °F internal temperature and then shred chicken.
  2. In a sauce pan boil jalapenos, green pepper, tomato, and onion for 10 minutes or until soft. Once cooked peel skin off tomato.
  3. Add 2-3 jalapenos, green pepper, tomato and, onion, garlic, 8- 10 oz of cream of mushroom with ½ of water used to boil vegetables into a blender and puree, salt to taste.
  4. Microwave or heat corn tortillas until warm/soft. (optional)
  5. Oil/spray release a 9 in x 9 in baking dish and cover with a little bit of green chile sauce
  6. Layering Steps
    1. line the pan with 4 tortillas,
    2. spread ½ of chicken over tortillas
    3. pour 8oz of the sauce
    4. spread ½ to 1 cup of cheese over chicken
    5. repeat steps above for the second or third layer
  7. Cover with aluminum foil. Bake at 350 degrees for 20 minutes or until it reaches 165°F.
  8. Cut into 9 or 6 servings and use sour cream as a side or topping

Enchiladas de Chile Verde (Medio Picante)

Receta y Direcciones


  • 1 Ib pechuga de pollo, cocido y desmenuzado
  • ½ – 1 taza de queso Monterey Jac rallado
  • Green chile sauce
    • 2 jalapeños
    • 1 – 1 ½ tomates roma
    • ½ cebolla mediana
    • ½ pimiento verde
    • 1-2 diente de ajo
    • 8 – 10 oz crema de champiñones
    • ½ taza de aqua
  • 8-12 tortilla de maiz
  • Sal
  • Crema agria (opcional)


  • Cacerola de la salsa
  • Licuadora
  • 9×9 Plato de vidrio para horner
  • Papel de aluminio
  • Cuchillo y table de corte


  1. En el agua pon la pechuga de pollo a fuego medio-alto por 15 o 20 minutos o hasta alcanza la temperatura interna de 165 °F y luego desmenuzar el pollo.
  2. En una cacerola de la salsa hierva los jalapeños, la pimienta verde, el tomate, y la cebolla por 10 minutos o hasta que sean suave. Después pelar la piel del tomate.
  3. Añada 2-3 jalapeños, pimiento verde, tomate y cebolla, ajo, 8-10 oz de crema de champiñones con agua usada para hervir vegetales en una licuadora y puré, sal al gusto.
  4. Microonda o caliente las tortillas de maíz hasta que estén tibias/blandas. (opcional)
  5. Aceite/rociado suelte un 9 en x 9 en la bandeja de hornear y cubra con un poco de salsa verde
  6. Pasos de capas
    1. Alinee la bandeja con 4 tortillas
    2. Esparza el pollo sobre las tortillas
    3. Vierta 8 oz de la salsa
    4. Esparza ½ o 1 taza de queso sobre el pollo
    5. Repita los pasos anteriores para la segunda o tercera capa
  7. Cubra con papel de aluminio. Hornear a 350°F durante 20 minutos o hasta alcanzar los 165°F.
  8. Corte en 9 o 6 porciones y use crema agria como un lado o arriba