Green Chile Chicken Enchiladas – Restaurant Style

Green Chile Chicken Enchiladas - Restaurant Style |

[Jump to recipe]

During chile roasting season, there are at least three things that I always make – green chile sauce, green chile stew, and green chile enchiladas.  Last weekend after roasting up a batch of chiles I had a craving for enchiladas which lead to a pot of chile sauce and these Green Chile Chicken Enchiladas.   If you already have some cooked chicken and the chile sauce, it only takes a few minutes to throw these restaurant-style enchiladas together.  Assemble one serving per plate, put in the microwave for a couple of minutes and while they are heating up, fry an egg to top it all off – a quick & easy, deliciously hearty meal.

In the summer of 2017, we grew tomatillos and made these enchiladas using my green chile tomatillo sauce.  They were excellent.

Since there is only the two of us, this is my preferred method of making enchiladas. If you have a larger family, it’s really easy to convert this recipe into a batch of stack enchiladas.  The instructions for doing this can be found in the Kitchen Notes.

Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas - Restaurant Style #green #Hatch #chile #enchiladas @mjskitchen

Green Chile Chicken Enchiladas - Restaurant Style |
Print or Save Recipe
Green Chile Chicken Enchiladas Recipe
15 mins
5 mins
Total Time
20 mins

These restaurant style enchiladas make a delicious quick & easy meal provided you already have the green chile sauce and the cooked chicken.

"*" See Kitchen Notes for more information or links to special ingredients.

Course: Chicken, Main Course
Cuisine: Mexican, New Mexico, Southwestern
Yields: 2 servings
Recipe Author: MJ of MJ's Kitchen
The amounts for the following ingredients are not exact and can vary according to your personal preferences.
  • 5 - 6 corn tortillas*
  • 1 - 2 cups cooked chicken, chopped
  • 1 generous cup of grated cheddar cheese*
  • ½ cup diced onion
  • 2 cups green chile sauce or green chile tomatillo sauce
  • 2 eggs
Assemble each serving of enchiladas on a microwave safe serving plate.
  1. Dip one of the corn tortillas in the green chile sauce. Place on the plate.
  2. Top with a bit of cheese, chopped chicken, and some onion. Top with a scoop of green chile sauce.
  3. Dip a second tortilla* in the green chile, place it on top of the previous enchilada layer, and top with more chicken, cheese and onion.

  4. Dip a third tortilla in the green chile and place on top of the enchiladas.
  5. Pour some of the green chile sauce over the top, add a few diced onions, and top with cheese.

  6. Prepare the second serving the same way.
  7. Place one plate in the microwave and heat on high for 2 minutes.
  8. While the enchiladas are in the microwave, fry an egg sunny side up or over easy. Place one egg on top of each serving of the heated enchiladas.

Kitchen Notes

Green Chile Sauce – If you don’t have the chile to make your own sauce, you could probably find jars of Green Chile Sauce in the ethnic aisle at your local grocer or at a market that specializes in southwestern and Mexican cuisine.  You could also buy it online.  Check out this list of Sources of New Mexico Chile Products.


Tortillas – The number of tortillas is dependent upon how many layers per enchiladas.  Two layers require 3 tortillas, one layer requires 2. And if you’re really hungry, use 4 tortillas and build a 3 layer enchilada. (I usually go with one layer, Bobby goes with 2.)


Chicken – Use any leftover chicken or turkey or even pulled pork for that matter.  If you don’t have any leftover chicken and really want these enchiladas, never fear.  Cover 3-4 chicken thighs with water, add 1/2 tsp. salt, 1 Tbsp. peppercorns and 1 tsp. oregano.  Cook for 1 – 2 hours depending on how much time you have.  Remove the chicken and let it cool.  Pull the chicken off the bones, chop and use in these enchiladas.  Strain the stock through paper towels and use for the green chile sauce, in a soup or freeze for later.


Cheese – We prefer cheddar cheese, Monterey Jack or a mix of the two.


Other toppings– As with any enchiladas, you can add other toppings such as sour cream and/or guacamole. However, I find these enchiladas quite filling and tasty enough to where others toppings are not needed.


Batch of enchiladas – To serve 4 to 6 people, you’ll need 12 to 18 tortillas, respectively, ~4 cups chicken, more onion, at least 2 cups cheese and about 4 cups green chile. To assemble, follow the assembly instructions for my calabacitas enchiladas.


Green Chile Chicken Enchiladas - Restaurant Style |


If you like these Restaurant Style Green Chile Chicken Enchiladas, then you’ll probably like these others as well.  Any of these enchiladas can be served with red or green or both (Christmas) and can be made as single serving restaurant style enchiladas.

New Mexico Red Chile Enchiladas

Black Bean and Shiitake Mushroom Enchiladas

Calabacitas Enchiladas

Beef and Chorizo Enchiladas


Tags: , , , , ,

31 Responses to “Green Chile Chicken Enchiladas – Restaurant Style”

  1. Roz @ La Bella Vita Cucina October 4, 2015 at 3:50 pm #

    I so want to eat at your house MJ! Especially when you make such outrageous recipes for enchiladas and anything to do with chili(s)! Even though I just had dinner, I’m ready to eat again . . . but only if I can get my hands on these enchiladas!

    • mj October 5, 2015 at 3:14 pm #

      Well, come on down Roz! 🙂 We’d love to have you. I love making enchiladas, so enchiladas it will be. Thanks!

  2. Bam's Kitchen September 30, 2015 at 10:03 am #

    MJ, this looks killer good!!! My boys would be in heaven with layers of green chili sauce, chicken tortillas and cheese.. oh my goodness. Pinning the heck out of this one!!!

    • mj October 1, 2015 at 4:07 pm #

      Thanks so much Bobbi! This is definitely a keeper and enjoyed by all. 🙂

  3. Madonna September 28, 2015 at 10:34 am #

    Your enchiladas look delicious and love the smaller portions since my days for making large meals are over.

  4. Donalyn@The Creekside Cook September 24, 2015 at 7:25 am #

    Now I’m craving enchiladas. These look so tantalizing, MJ. We grow a lot of peppers and chilis in our garden, but of course I am sure they taste very differently, grown in Upstate NY!

    • mj September 26, 2015 at 9:48 am #

      They may taste different, but I bet they are just as delicious! I’m sure they would make a great batch of enchiladas. Thanks Donalyn!

  5. Carol at Wild Goose Mama September 20, 2015 at 7:47 pm #

    What a terrible post to read, when I am STARVING! That very very very simple recipe looks delicious to me. I am partial to green chili sauce.

    • mj September 26, 2015 at 9:47 am #

      I know what you mean Carol! Surfing food blogs when you’re hungry is like going to the grocery. 🙂 Thanks!

  6. Raymund September 15, 2015 at 1:56 pm #

    Another gorgeous recipe, definitely would love this beauty

    • mj September 18, 2015 at 7:12 pm #

      Thanks Raymund!

  7. Evelyne@cheapethniceatz September 14, 2015 at 2:29 pm #

    it is amazing to see all the chile recipes you can make, really! Always surprised and this dish is not exception, looks really good. I would be tempted to try the stack enchiladas.

    • mj September 14, 2015 at 4:32 pm #

      Thanks Evelyne! Let me give you a warning…once you make stack enchiladas, you’ll never roll them again. 🙂

  8. Sissi September 13, 2015 at 2:08 pm #

    Dear MJ, if you carry on tempting me with such delicacies, I’ll empty already the frozen roasted chile box too 🙂 Just joking, but I love these enchiladas! They look so scrumptious… and the fried egg on top must make it taste heavenly… One more line on my long roasted chile dishes list!

    • mj September 13, 2015 at 3:00 pm #

      Thanks so much Sissi! I actually roasted a special batch of green chile to make the sauce for these. 🙂 I still have about a month left of roasting chiles. They have started bringing i the fresh red chiles which I love as much as the green ones.

  9. Abbe @ This is How I Cook September 12, 2015 at 11:55 pm #

    There isn’t much better than this! After I get through the Jewish new year, it is on to the green chile fall!

    • mj September 13, 2015 at 2:55 pm #

      Thanks so much Abbe! Happy Jewish New Year!

  10. anna@icyvioletskitchen September 12, 2015 at 10:07 pm #

    this looks so so good right now!

    • mj September 13, 2015 at 2:52 pm #

      Thanks Anna!

  11. Kelly @ Inspired Edibles September 12, 2015 at 6:48 pm #

    Absolutely gorgeous MJ! I don’t think I’ve ever seen enchiladas looking so good and I can understand why you would crave this delicious, satisfying plate. Now tell me, what makes them restaurant style per se… is it the egg, the presentation or preparation (or something else?) :D.

    • mj September 13, 2015 at 2:51 pm #

      Thanks so much Kelly! What makes them restaurant style? Because these are made one serving at a time, directly on the serving plate, as they do in restaurants. Here in NM, the egg is added only on request and then costs another dollar. 🙂 Hope you’re having a marvelous weekend.

  12. Debra September 12, 2015 at 9:45 am #

    You definitely have me contemplating going to the store to buy a box of NM green chilis.

    • mj September 12, 2015 at 10:34 am #

      What are you waiting for? 🙂

  13. Deb|EastofEdenCooking September 11, 2015 at 12:40 pm #

    Adore this wonderful enchilada recipe! Easy to make and bursting with those seasonal chiles!

    • mj September 12, 2015 at 10:33 am #

      Thanks Deb! Yes, it is SO easy to make so it’s easy to eat often. 🙂

  14. Hotly Spiced September 11, 2015 at 4:02 am #

    This is great comfort food, MJ, and I do love green chile sauce. What a beautiful flavours xx

    • mj September 12, 2015 at 10:33 am #

      Thanks Charlie! Have a great weekend!

  15. Judy @Savoring Today September 10, 2015 at 3:08 pm #

    Yum! In the flow of the green chile love right there. Delish!

    • mj September 10, 2015 at 8:40 pm #

      Definitely green chile love! Thanks Judy!

  16. Angie@Angie's Recipes September 10, 2015 at 9:40 am #

    Did I mention before that you have the BEST chile recipes in the blogsphere? These enchiladas look absolutely droolworthy, MJ.

    • mj September 10, 2015 at 8:40 pm #

      Well, if you did mention it before, it’s always nice hearing it again. 🙂 Thanks Angie! You’re a doll!

I love hearing from my visitors, so please leave a comment. Thanks for dropping by!