Homemade Green Chile Chicken Enchiladas
These homemade green chile chicken enchiladas have become a family favorite in our house.
Made with a whole chicken, organic cheeses, sprouted corn tortillas, and mild Hatch green chiles, they’re rich, comforting, and full of flavor without relying on highly processed ingredients.
One of my favorite things about this recipe is that it can stretch a whole chicken into multiple meals. While the enchiladas bake, I use the bones to make a nourishing homemade chicken bone broth that can later be used for soups, rice dishes, and other family meals.
If you’re looking for a satisfying meal that feels both comforting and nourishing, these enchiladas are hard to beat.
Jump to RecipeWhy We Love This Recipe
- Rich, comforting flavor (So delicious!)
- Made with simple ingredients
- Great for leftovers
- Uses a whole chicken
- Creates homemade bone broth for future meals
- Easy to customize
- Freezer-friendly meal prep option
Ingredients
Chicken Filling
- 1 cooked organic whole chicken, shredded (or meat from 1 rotisserie chicken)
- 1 organic onion, diced
- 2 tablespoons butter
- ¼ cup fresh organic cilantro, chopped
- ½ teaspoon cumin
- ½ teaspoon Homemade Taco Seasoning (see recipe here!)
- 1 (4-ounce) can Hatch Mild Diced Green Chiles
Enchiladas
- 12 Food For Life Organic Sprouted Corn Tortillas
- 2 (15-ounce) cans Hatch Mild Green Chile Enchilada Sauce
- 8 ounces organic Monterey Jack cheese, shredded
- 8 ounces organic aged cheddar cheese, shredded
- ⅓–½ cup Kalamata olives, chopped
Ingredient Spotlight
Chicken
Chicken provides high-quality protein, B vitamins, selenium, and important nutrients that support muscle maintenance and overall health.
Cilantro
Cilantro adds fresh flavor while providing antioxidants and beneficial plant compounds.
Green Chiles
Green chiles provide vitamin C and add flavor without overwhelming heat.
Sprouted Corn Tortillas
Sprouted grains may be easier for some people to digest and provide a simple whole-food alternative to many conventional tortillas.
Cheese
Real cheese provides protein, calcium, and satisfying flavor that helps make this meal both nourishing and enjoyable.
A Full Cup Life Tip
Don’t throw away the chicken bones!
After removing the meat, use the bones to make Homemade Chicken Bone Broth for soups, rice dishes, and future meals.
[Find Nourishing Chicken Bone Broth Recipe Here!]
Note: If you’re short on time, a quality rotisserie chicken works beautifully in this recipe. We often cook a whole organic chicken because it allows us to make homemade bone broth afterward, but either option works well.
Homemade Green Chile Chicken Enchiladas
Ingredients
Equipment
Method
- If cooking a whole chicken, place the whole chicken in a large stockpot and cover with water. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the chicken is fully cooked and tender.Carefully remove the chicken from the pot and place it on a large plate or platter. Reserve the cooking liquid and bones for Homemade Chicken Bone Broth.Allow the chicken to cool for 10–15 minutes, then remove the meat from the carcass and shred. Set aside.In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened, about 5–7 minutes.Add the shredded chicken, cilantro, cumin, homemade taco seasoning, and diced green chiles. Stir well to combine and remove from heat.Pour one can of green chile enchilada sauce into the bottom of a 9×13-inch baking dish and spread evenly.Wrap the tortillas in damp paper towels and microwave for about 1 minute to soften.Dip each tortilla into the enchilada sauce, add a portion of the chicken mixture and a sprinkle of cheese, then roll tightly and place seam-side down in the baking dish.Continue until all tortillas are filled and arranged in the pan.Pour the remaining enchilada sauce evenly over the enchiladas.Top with the remaining cheese and sprinkle with chopped Kalamata olives.Cover with foil and bake at 350°F for 45 minutes, or until hot and bubbly.Remove the foil and bake an additional 10 minutes to lightly brown the cheese.Allow to rest for 10 minutes before serving.Enjoy immediately or refrigerate leftovers. The flavor is even better the next day.
Notes
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. These enchiladas are often even more flavorful the next day as the flavors have additional time to meld together.Freezer Instructions (Unbaked)
To freeze, assemble the enchiladas as directed but do not bake. Cover the baking dish tightly with a layer of plastic wrap followed by aluminum foil, or use a freezer-safe container with a tight-fitting lid. Freeze for up to 3 months.To Bake From Thawed
Transfer the enchiladas to the refrigerator and thaw overnight. Remove from the refrigerator while the oven preheats. Bake covered at 350°F for 45 minutes, then uncover and bake an additional 10 minutes to lightly brown the cheese.To Bake From Frozen
Remove any plastic wrap and cover with aluminum foil. Bake at 350°F for approximately 60–75 minutes, or until the enchiladas are heated through and bubbling. Remove the foil during the final 10–15 minutes of baking to lightly brown the cheese. Allow to rest for 10 minutes before serving.Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days.
These enchiladas are often even more flavorful the next day as the flavors have additional time to meld together.
Freezer Instructions (Unbaked)
To freeze, assemble the enchiladas as directed but do not bake.
Cover the baking dish tightly with a layer of plastic wrap followed by aluminum foil, or use a freezer-safe container with a tight-fitting lid.
Freeze for up to 3 months.
To Bake From Thawed
Transfer the enchiladas to the refrigerator and thaw overnight.
Remove from the refrigerator while the oven preheats.
Bake covered at 350°F for 45 minutes, then uncover and bake an additional 10 minutes to lightly brown the cheese.
To Bake From Frozen
Remove any plastic wrap and cover with aluminum foil.
Bake at 350°F for approximately 60–75 minutes, or until the enchiladas are heated through and bubbling.
Remove the foil during the final 10–15 minutes of baking to lightly brown the cheese.
Allow to rest for 10 minutes before serving.
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A Gentle Reminder About Nourishment
Nourishment does not need to be perfect to be meaningful.
Sometimes nourishment looks like:
- slowing down enough to cook something comforting
- eating warm foods when we are stressed or exhausted
- reconnecting with simple rituals
- feeding ourselves with care
- sharing meals with people we love
Little moments of nourishment matter too.
If you make this recipe, I’d love to hear how it turned out for you.
And if you’re looking for additional grounding wellness support, you can also explore:
- supportive tea blends
- emotional wellness articles
- and other nourishing recipes here on A Full Cup Life
You’re also warmly invited to join the A Full Cup Life community for seasonal inspiration, new recipes, emotional wellness encouragement, and cozy everyday rituals shared throughout the year.
Thank you for being here and sharing a small part of your day with me. I hope this recipe brings a little more warmth, nourishment, and calm into your life.
With Love,
Sharon