Go Back

Homemade Green Chile Chicken Enchiladas

Made with a whole chicken, sprouted corn tortillas, real cheese, and mild Hatch green chiles, these homemade enchiladas have become a family favorite in our house. They're rich in flavor, satisfying, and even better the next day as leftovers.
Print Recipe
Prep Time 1 hour 40 minutes
Cook Time 1 hour
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooked organic whole chicken (or meat from 1 rotisserie chicken) shredded
  • 1 organic onion diced
  • 2 tablespoons butter
  • ¼ cup fresh organic cilantro chopped
  • ½ teaspoon cumin
  • ½ teaspoon Homemade Taco Seasoning Or your favorite taco seasoning mix
  • 1 4-ounce can Hatch Mild Diced Green Chiles Feel feel to substitute brand
  • 12 Food For Life Organic Sprouted Corn Tortillas Feel feel to substitute brand
  • 2 15-ounce cans Hatch Mild Green Chile Enchilada Sauce Feel feel to substitute brand
  • 8 ounces organic Monterey Jack cheese shredded
  • 8 ounces organic aged cheddar cheese shredded
  • ⅓ –½ cup Kalamata olives chopped

Equipment

  • 1 Stock pot For boiling chicken
  • 1 Large pan For sauteeing onion and chicken mixture.
  • 1 Spatula
  • 1 Cheese grater
  • 2-3 Plates and/or bowls for cheese, shredding chicken, cilantro
  • 1 9x13 or 10x15 baking dish
  • 1 oven

Method
 

  1. 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 9x13-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

Tip: 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.

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.